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1. 发明专利

JPS59135853A Preparation of fermented food from soya milk 失效
标题翻译：从大豆奶制备发芽的食物
公开(公告)号：JPS59135853A
公开(公告)日：1984-08-04
申请号：JP1033983
申请日：1983-01-24
申请人： Haruyuki Shimada
发明人： SHIMADA HARUYUKI
IPC分类号： A23L11/00
摘要： PURPOSE: To prepare a fermented food having high nutritive value and modern deliciousness which cannot be attained so far, by treating soya milk with Bacillus natto and lactic bacilli.
CONSTITUTION: Soya milk is inoculated with Bacillus natto, fermented at 30W 45°C for 10W30hr under aerobic condition, inoculated with lactic bacilli optionally after the addition of sugars, acids, etc., and subjected to the lactic acid fermentation at 30W37°C for 6W50hr to obtain the objective fermented food.
COPYRIGHT: (C)1984,JPO&Japio
摘要翻译：目的：为了制备迄今为止无法达到的高营养价值和现代美味的发酵食品，通过用纳豆芽孢杆菌和乳酸杆菌处理豆浆。规定：在需氧条件下，用纳豆芽孢杆菌接种纳豆，在30-45℃下发酵10-30小时，任选地在加入糖，酸等后接种乳杆菌，并进行乳酸发酵 30-37℃，6-50小时，得到客观发酵食品。

2. 发明专利

JPS59102380A Healthy food containing vitamin c9 and vitamin p 失效
标题翻译：含维生素C9和维生素P的健康食品
公开(公告)号：JPS59102380A
公开(公告)日：1984-06-13
申请号：JP21287282
申请日：1982-12-02
申请人： Haruyuki Shimada
发明人： SHIMADA HARUYUKI
IPC分类号： A23L19/00 , A23L33/15 , A23L35/00
CPC分类号： A23L33/15 , A23V2002/00 , A23V2250/2116 , A23V2250/708 , A23V2250/70
摘要： PURPOSE:To obtain a healthy food containing vitamin P and vitamin C, by adding vitamin C to a food ingredient prepared by treating pericarps of citrus fruits, buckwheat noodles, etc. containing vitamin P, adding further a sweetener, acidifying agent, spice, and coloring matter to them. CONSTITUTION:Vitamin P is a flavonoid compound such as rutin, hesperidin, etc., about 20mgwt% rutin is contained in buckwheat flour, and a large amount of hesperidin is contained in pericarps of citrus fruits. A food ingredient prepared by treating the pericarps of citrus fruits, buckwheat flour, etc. is prepared as a source for vitamin P. Vitamin C is added to the food ingredient, and in order to arrange the taste, a sweetener, acidifying agent, spice, and coloring matter are added to it, to give a healthy food containing vitamin C and vitamin P.
摘要翻译：目的：为了获得含有维生素P和维生素C的健康食品，通过将维生素C加入到通过处理含有维生素P的柑橘类水果，荞麦面等处理的食品中，进一步加入甜味剂，酸化剂，香料和着色物质给他们。构成：维生素P是类胡萝卜素，橙皮苷等类黄酮化合物，荞麦面粉中含有约20mg％的芦丁，柑橘类水果的果皮中含有大量的橙皮苷。制备通过处理柑橘类水果，荞麦面粉等的食物制成的食物成分作为维生素P的来源。将维生素C加入到食品成分中，为了排出味道，可以使用甜味剂，酸化剂，香料，并加入着色物质，得到含有维生素C和维生素P的健康食品。

3. 发明专利

JPS59199465A Polyethylene bag containing loathing agent for dog 失效
标题翻译：聚乙烯袋包含宠物用品
公开(公告)号：JPS59199465A
公开(公告)日：1984-11-12
申请号：JP7530683
申请日：1983-04-27
申请人： Haruyuki Shimada
发明人： SHIMADA HARUYUKI
IPC分类号： B65F1/00 , B65D81/28

4. 发明专利

JPS5978662A Preparation of liquid natto using soya milk as raw material 失效
标题翻译：使用大豆奶作为原料制备液体NATTO
公开(公告)号：JPS5978662A
公开(公告)日：1984-05-07
申请号：JP18883982
申请日：1982-10-26
申请人： Haruyuki Shimada
发明人： SHIMADA HARUYUKI
IPC分类号： A23C11/10 , A23L11/00
摘要： PURPOSE: To prepare liquid NATTO (fermented soybean) having higher digestibility than NATTO prepared from soybean grains, and suitable also as a drink, by inoculating Bacillus natto to soya milk prepared from soybean, and fermenting the soya milk.
CONSTITUTION: Bacillus natto is inoculated in a liquid soya milk prepared by conventional process, and the milk is fermented at 30W45°C for 10W30hr under agitation or aeration.
COPYRIGHT: (C)1984,JPO&Japio
摘要翻译：目的：制备具有比大豆粒制备的NATTO高的消化率的液体NATTO（发酵大豆），并且也适合作为饮料，通过将纳豆芽孢杆菌接种到由大豆制备的豆浆中并发酵所述的豆浆。构成：将纳豆芽孢杆菌接种在通过常规方法制备的液体豆浆中，并在30-45℃下在搅拌或通气下将奶发酵10-30小时。

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