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81. 发明专利

JPS4993553A 失效
公开(公告)号：JPS4993553A
公开(公告)日：1974-09-05
申请号：JP805873
申请日：1973-01-18
IPC分类号： A23C9/152 , A23B4/00 , A23B4/22 , A23C3/00 , A23C3/04 , A23C3/08 , A23L3/34 , A23L3/3472 , A23L3/36 , A23L3/37

82. 发明专利

JPS4914661A 失效
公开(公告)号：JPS4914661A
公开(公告)日：1974-02-08
申请号：JP5560672
申请日：1972-06-06
IPC分类号： A23B4/00 , A23B4/22

83. 实用新型

JPS4816095U 失效
公开(公告)号：JPS4816095U
公开(公告)日：1973-02-23
申请号：JP5820471
申请日：1971-07-03
IPC分类号： A23B4/00 , A23B4/02 , A23B4/22 , A23B4/26

84. 发明专利

KR102237094B1 KR102237094B1 - Container Manufactured with Red Clay and Scoria and Preparing Method of Ripened Food Using the Same 有权
公开(公告)号：KR102237094B1
公开(公告)日：2021-04-09
申请号：KR1020200121764A
申请日：2020-09-21
申请人： 원주화
发明人： 원주화
IPC分类号： A47J47/08 , A23B4/22 , A23B5/16 , A23B7/10 , A23B7/155 , A23B9/28 , A23L13/00 , A23L29/00 , C04B33/04 , C04B33/13 , C04B33/24
CPC分类号： A47J47/08 , A23B4/22 , A23B5/16 , A23B7/105 , A23B7/155 , A23B9/28 , A23L13/00 , A23L29/065 , C04B33/04 , C04B33/131 , C04B33/24
摘要： 본 발명은 유산균 증식 촉진에 활용될 수 있는, 화산석 송이와 황토로 제작된 숙성 용기와 그 용기를 이용한 숙성 식품의 제조 방법을 개시한다.

85. 发明专利

JP2013202008A Lactic acid bacteria separated from fish pickled in salted rice bran, cultured productd product of the same, and utilization of the same 审中-公开
标题翻译：从盛产的大米品种的鱼中分离出的酸性细菌，培养的产品及其同类产品及其利用
公开(公告)号：JP2013202008A
公开(公告)日：2013-10-07
申请号：JP2012076277
申请日：2012-03-29
申请人： Ishikawa Prefectural Public Univ Corp , 石川県公立大学法人
发明人： YANO TOSHIHIRO , KOYANAGI TAKASHI , KUMAGAI HIDEHIKO
IPC分类号： A23B7/10 , A23B4/22 , A23L1/30 , C12N1/00 , C12N1/20 , C12N9/99 , C12N15/09 , C12R1/01
摘要： PROBLEM TO BE SOLVED: To provide lactic acid bacteria having functionality contained in Konka pickle that is a traditional fermented food of Ishikawa Prefecture or a cultured product thereof, more specifically, the cultured product of the lactic acid bacteria having a function of one of antioxidative effect and angiotensin converting enzyme (ACE) inhibitory action, the lactic acid bacteria generating such a cultured product, and use thereof, and in more particular, a method for fermenting Konka pickle in a short time, an ACE inhibitory agent, an anti-oxidizing agent, and food and drink or the like strengthened with the ACE inhibitory action and/or the antioxidative effect.SOLUTION: A method for producing a fish pickled in salted rice bran includes a high-temperature fermentation step of adding high-temperature resistant halophilic strain Tetragenococcus halophilus that are lactic acid bacteria separated from a fish pickled in salted rice bran, wherein the rice is at least one kind selected from the group consisting of a sardine, a mackerel, a yellowtail, and a puffer as a starter, and fermenting a fermentation raw material added with a salted fish, rice bran, koji, and water at 30-50°C under an anaerobic condition.
摘要翻译：要解决的问题：为了提供具有作为石川县传统发酵食品的康佳泡菜或其培养物的功能性的乳酸菌，特别是具有抗氧化作用之一的乳酸菌的培养物和血管紧张素转化酶（ACE）抑制作用，产生这种培养产物的乳酸菌及其用途，更具体地，在短时间内发酵康佳泡菜的方法，ACE抑制剂，抗氧化剂以及ACE抑制作用和/或抗氧化作用而加强的食物和饮料等。解决方案：一种在盐渍米糠中腌制的鱼的方法包括：加入耐高温嗜盐菌株Tetragenococcus的高温发酵步骤嗜盐菌是从盐渍米糠中腌制的鱼分离的乳酸菌，其中大米至少有一种从由沙丁鱼，鲭鱼，黄尾鱼和河豚组成的组中作为起始物，并在30-50℃下在厌氧条件下发酵加入盐鱼，米糠，曲和水的发酵原料条件。

86. 发明专利

JP2013000049A Method for producing processed fish 有权
标题翻译：生产加工鱼的方法
公开(公告)号：JP2013000049A
公开(公告)日：2013-01-07
申请号：JP2011133820
申请日：2011-06-16
申请人： Shinei Sekkei Office Co Ltd , 株式会社新栄設計事務所
发明人： OKUBO TAKASHI
IPC分类号： A23B4/22 , A23B4/02 , A23L17/00
CPC分类号： A23B4/22 , A23B4/02 , A23L17/00
摘要： PROBLEM TO BE SOLVED: To provide a method for producing processed fish containing a large amount of lactobacilli and having palate feeling inherent in fish, which has no need of addition of a large amount of the lactobacilli when producing the processed fish and is suppressed in production cost.SOLUTION: The method for producing processed fish containing a large amount of lactobacilli includes: gutting fresh fish (a gutting process); stuffing the internal organ-removed part of the fish with salt and sprinkling salt over the fish body (a salting process); leaving the salt-sprinkled fish body as it is for a prescribed period of time (a pickling process); and thereafter hanging the fish body with salt attached (a hanging process) and leaving the fish body as it is (a naturally leaving process) while exposing the fish body in the natural environment where temperature is changed repeatedly.
摘要翻译：待解决的问题：提供一种生产含有大量乳酸杆菌的加工鱼的方法，并且具有鱼类固有的腭感，其在生产加工鱼时不需要添加大量的乳杆菌，并且是压制生产成本。解决方案：含有大量乳杆菌的加工鱼的制造方法包括：将新鲜的鱼（内脏过程）排出; 用盐将内脏去除部分的鱼塞进鱼体上（盐析过程）; 将盐洒鱼体直接放置一段规定的时间（酸洗过程）; 然后将盐体附着（悬挂过程），并将鱼体原样放置（自然离开的过程），同时将鱼体暴露在温度重复变化的自然环境中。版权所有（C）2013，JPO＆INPIT

87. 发明专利

JP4926707B2 Encapsulated antimicrobial material 有权
公开(公告)号：JP4926707B2
公开(公告)日：2012-05-09
申请号：JP2006525553
申请日：2004-08-06
申请人：ダニスコエイ/エス
发明人：トーベンイサック， , リチャードイングラム， , ボブコイン， , セバスチャンゴーウィン， , カスリュン，ルイーセツェ， , リンダヴァレリートーマス， , カーステンビョーンハンセン， , ジョンフラガー，
IPC分类号： A23L3/3571 , A01N25/12 , A01N25/28 , A01N43/90 , A01N63/02 , A01P3/00 , A21D2/00 , A23B4/10 , A23B4/12 , A23B4/20 , A23B4/22 , A23B5/06 , A23B5/14 , A23B5/16 , A23C19/084 , A23C19/11 , A23L1/00 , A23L1/30 , A23L1/318 , A23L2/52 , A23L3/3463 , A23L3/3472 , A23L3/3544 , B01J13/04 , B01J13/08
CPC分类号： A01N65/22 , A01N25/28 , A01N31/08 , A01N35/06 , A01N37/36 , A01N37/38 , A01N37/46 , A21D2/00 , A23B4/10 , A23B4/12 , A23B4/20 , A23B4/22 , A23B5/06 , A23B5/14 , A23B5/16 , A23C19/084 , A23C19/11 , A23L2/52 , A23L3/34635 , A23L3/3472 , A23L3/3544 , A23L3/3571 , A23L13/72 , A23L33/127 , A23L33/135 , A23P10/30 , A23P10/35 , A23V2002/00 , B01J13/043 , B01J13/08 , B01J13/14 , B01J13/22 , Y02A40/946 , Y10T428/2984 , A23V2200/224 , A23V2200/10 , A01N63/02
摘要： The present invention provides a composition comprising (a) an antimicrobial material; and (b) an extract obtained from or obtainable from a plant of the Labiatae family, wherein (a) and (b) are different; wherein the composition contains phenolic diterpenes in an amount of greater than 1.0 wt. %, based on the composition, and wherein when the antimicrobial material consists of nisin, the composition comprises carvacrol in an amount of less than 0.075 wt. % based on the composition and carvone in an amount of less than 15 wt. % based on the composition.

88. 发明专利

JP4864169B1 Manufacturing method of processed fish 有权
公开(公告)号：JP4864169B1
公开(公告)日：2012-02-01
申请号：JP2011133820
申请日：2011-06-16
申请人：株式会社新栄設計事務所
发明人：隆大久保
IPC分类号： A23B4/22 , A23B4/02 , A23L17/00
CPC分类号： A23B4/22 , A23B4/02 , A23L17/00
摘要：【課題】乳酸菌を多量に含有する加工魚の製造方法を提供すること。特に、加工魚の製造に際して多量の乳酸菌を添加する必要がなく製造コストを抑制し、また、魚本来の食感を有する加工魚を製造すること。
【解決手段】本発明では、乳酸菌を多量に含有する加工魚の製造方法において、活きた魚の内臓を除去し（内臓除去工程）、内臓に塩を詰め込むとともに魚体に塩をまぶし（塩処理工程）、その状態で所定期間放置し（塩漬け工程）、その後、温度変化が繰り返される自然環境下で塩を付着させたままの魚体を吊下げて（吊下げ工程）所定期間放置する（自然放置工程）ことで、乳酸菌を多量に含有する加工魚を製造することにした。
【選択図】図１

89. 发明专利

JP4521516B2 Method for decomposing the non-biodegradable protein 有权
公开(公告)号：JP4521516B2
公开(公告)日：2010-08-11
申请号：JP2004549581
申请日：2003-10-24
申请人：明治製菓株式会社 , 独立行政法人農業・食品産業技術総合研究機構
发明人：克洋三浦 , 岳宏三輪 , 都吉岡 , 裕一村山 , 淑恵林 , 学渡辺 , 耕治西沢
IPC分类号： C12N9/54 , A23B4/22 , A61K38/00 , A61P25/00 , C12N9/56 , C12N15/09 , C12N15/12 , C12P21/06
CPC分类号： C12N9/54 , A23B4/22 , A61K38/00 , C12P21/06

90. 发明专利

JP2009213450A Meat product using lactobacillus, and method for producing the same 有权
标题翻译：使用乳酸杆菌的肉制品及其生产方法
公开(公告)号：JP2009213450A
公开(公告)日：2009-09-24
申请号：JP2008063525
申请日：2008-03-13
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： NEGISHI HARUO
IPC分类号： A23L13/00 , A23B4/22 , A23L13/70
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a meat product which is facilitated in moderation of production condition limited when producing a meat product, and/or microbiological control during production, and to provide a meat product. SOLUTION: The meat product is produced by utilizing lactobacillus. The method for producing the meat product includes inoculating lactobacillus and incubating it at a prescribed temperature for a prescribed period of time; wherein 10 6 -10 9 cfu/g of the lactobacillus is added. COPYRIGHT: (C)2009,JPO&INPIT

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