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1. 发明专利

JP2006180804A Low-alcoholic beverage comprising fructooligosaccharide and method for producing the same 审中-公开
标题翻译：包含木瓜糖的低酒精饮料及其生产方法
公开(公告)号：JP2006180804A
公开(公告)日：2006-07-13
申请号：JP2004379051
申请日：2004-12-28
申请人： Mitsui Herupu Kk , 三井ヘルプ株式会社
发明人： SAEKI AKIHIKO , WATANABE YOSHIAKI , WATANABE HIROTOSHI
IPC分类号： C12G3/02 , A23L33/00
摘要： PROBLEM TO BE SOLVED: To provide a brewed low-alcoholic beverage comprising a fructooligosaccharide, polyphenols, etc., contained in a tuberous root of a yacon (Polymnia sonchifolia) and having a body and tastiness and to provide a method for producing the beverage. SOLUTION: The low-alcoholic beverage is produced by using a pressed juice of the tuberous root of the yacon through fermentation. The alcoholic beverage comprises ≥0.9 wt.% of the fructooligosaccharide and ≥0.08 wt.% of the polyphenols in ingredients of the alcoholic beverage. Furthermore, the alcoholic beverage preferably has 1-6 wt.% of alcoholic concentration. The method for producing the beverage is carried out as follows. The tuberous root with the skin of the yacon is heat-treated at a temperature of >80°C for 5-60 min and then pulverized and pressed. The resultant pressed juice is heat-treated at 65-80°C for 10-30 min to afford a sterilized pressed juice. A yeast is subsequently added to the sterilized pressed juice and alcoholic fermentation is performed. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：待解决的问题：提供一种含有果肉（Polymnia sonchifolia）结节根中含有的低聚果糖，多酚等的酿造的低酒精饮料，并且具有身体和口味，并提供生产方法饮料。解决方案：低酒精饮料通过发酵使用yacon的块茎根的压榨果汁生产。酒精饮料包含≥0.9重量％的低聚果糖和≥0.08重量％的酒精饮料成分中的多酚。此外，酒精饮料优选具有1-6重量％的酒精浓度。饮料的制造方法如下进行。将具有愈伤组织皮肤的结节根在> 80℃的温度下热处理5-60分钟，然后粉碎并压制。将得到的压榨汁在65-80℃下热处理10-30分钟，得到灭菌的压榨汁。随后将酵母加入灭菌的压榨汁中，进行酒精发酵。版权所有（C）2006，JPO＆NCIPI

2. 发明专利

JP2008118894A Combination vegetable drink containing yacon squeezed juice, and method for ingesting the same 有权
标题翻译：含有YACON SQUEEZED JUICE的组合蔬菜饮料及其相同方法
公开(公告)号：JP2008118894A
公开(公告)日：2008-05-29
申请号：JP2006305350
申请日：2006-11-10
申请人： Mitsui Herupu Kk , 三井ヘルプ株式会社
发明人： WATANABE YOSHIAKI , WATANABE HIROTOSHI , WATANABE YUJI , WADA MASAKO
IPC分类号： A23L2/02
摘要： PROBLEM TO BE SOLVED: To provide combination vegetable drink simultaneously achieving a clear tone of color with rich variation and nutrient balance in total, and to provide a method for ingesting the combination vegetable drink. SOLUTION: The combination vegetable drink is obtained by setting a plurality of kinds of juice which is distinguished by using different colors classified by efficacy, i.e, setting a plurality of drinks of (a)-(g) seven colors as follows: (a) a reddish yellow drink containing ≥40% yacon yellow squeezed juice A and ≥30% carrot squeezed juice, (b) a light green drink containing ≥40% yacon green squeezed juice (B) and ≥40% soymilk, (c) a purple drink containing ≥80% A or B and ≥10% blueberry squeezed juice, (d) a red drink containing ≥60% A and ≥20% tomato squeezed juice, (e) a green drink made from ≥50% B and remaining of green vegetables, (f) a yellow drink containing ≥80% B, a small amount of lemon, and yacon vinegar, and (g) a yellowish orange drink containing ≥15% B, 60% apple squeezed juice, and ≥7% yacon vinegar, and having other vegetable squeezed juice in the remaining. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供组合蔬菜饮料，同时实现总体上具有丰富变化和营养平衡的清晰色调色调，并提供摄取组合蔬菜饮料的方法。解决方案：组合蔬菜饮料是通过设定多种果汁来获得的，该汁是通过使用按功效分类的不同颜色来区分的，即如下设置（a） - （g）七种颜色的多种饮料：（a）含有≥40％黄瓜黄色榨汁A和≥30％胡萝卜榨汁的淡黄色饮料，（b）含有≥40％益生绿色榨汁（B）和≥40％豆浆的浅绿色饮料（c））含有≥80％A或B和≥10％蓝莓榨汁的紫色饮料，（d）含有≥60％A和≥20％番茄榨汁的红色饮料，（e）由≥50％B制成的绿色饮料剩余的绿色蔬菜，（f）含有≥80％B，少量柠檬和洋葱醋的黄色饮料，和（g）含有≥15％B，60％苹果榨汁的黄橙色饮料和≥ 其余蔬菜汁均含有7％的酸味醋。版权所有（C）2008，JPO＆INPIT

3. 发明专利

JPH08333434A PRODUCTION OF POWDERY POLYISOCYANATE COMPOUND 失效
公开(公告)号：JPH08333434A
公开(公告)日：1996-12-17
申请号：JP4606995
申请日：1995-01-27
申请人： MITSUI HERUPU KK
发明人： WATANABE YOSHIAKI
IPC分类号： C01B33/18 , C08G18/72
摘要： PURPOSE: To produce a powdery polyisocyanate compound having free isocyanate groups by a simple process without much loss during production by reacting a specified silicon dioxide compound with a specified amount of a polyisocyanate in a solid phase. CONSTITUTION: 15-70 pts.wt. silicon dioxide compound containing at least 50wt.% silicon dioxide component and having an oil absorption of 100ml/100g or above is reacted with 85-30 pts.wt. polyisocyanate to obtain a powdery polyisocyanate compound having free isocyanate groups. The obtained compound has excellent long-term stability of its isocyanate groups, a small particle diameter, good powder flowing properties and little blocking property. The production process comprises feeding a dehydrated and dried silicon dioxide compound into a mixing/reactor, feeding a heated polyisocyanate in a liquid state and mixing and reacting the mixture at 30-120 deg.C for 10min to 8hr. The progress of the reaction can be followed by measuring the concentration of the NCO groups, and the NCO concentration decreases to one corresponding to about 5-40% of the NCO concentration of the unreacted mixture when the reaction is complete.

4. 发明专利

JP2005027535A Mellow health vinegar and method for producing the same 有权
标题翻译： MELLOW HEALTH VINEGAR AND METHOD FOR PRODUCE THE SAME
公开(公告)号：JP2005027535A
公开(公告)日：2005-02-03
申请号：JP2003194290
申请日：2003-07-09
申请人： Japan Science & Technology Agency , Mitsui Herupu Kk , Yamaguchi Prefecture , 三井ヘルプ株式会社 , 山口県 , 独立行政法人科学技術振興機構
发明人： SAEKI AKIHIKO , WATANABE YOSHIAKI , WATANABE HIROTOSHI
IPC分类号： C12J1/00
摘要： PROBLEM TO BE SOLVED: To provide a health vinegar maximally using fructooligosaccharides, polyphenol compounds, and the like which are useful ingredients contained in the tuberous roots of Smallanthus sonchifolia, and to provide a method for producing the same. SOLUTION: This mellow health vinegar produced by fermenting the juice of the tuberous roots of Smallanthus sonchifolia is characterized by containing ≥1 wt. % of fructooligosaccharides and ≥0.1 wt. % of polyphenol compounds which originate from the juice. The health vinegar preferably has an acetic acid concentration of 1 to 6 wt. %. The method for producing the mellow health vinegar is characterized by thermally treating the unskinned tuberous roots of Smallanthus sonchifolia at a temperature exceeding 80°C for 5 to 60 minutes, crushing and squeezing the treated unskinned tuberous roots, thermally treating the obtained juice at a temperature of 65 to 80°C for 10 to 30 min, adding ethanol to the sterilized juice, subjecting the mixture to an acetic acid fermentation, or to an alcohol fermentation and then an acetic acid fermentation. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：使用作为小竹节结节根中含有的有用成分的低聚果糖，多酚化合物等来最大限度地提供保健醋，并提供其制造方法。
解决方案：通过发酵小麦根结果汁生产的这种醇厚的保健醋的特征在于含有≥1重量％％的低聚果糖和≥0.1重量％来自果汁的多酚化合物的百分比。保健醋的乙酸浓度优选为1〜6重量％。％。用于生产醇香保健醋的方法的特征在于，在超过80℃的温度下热处理小叶松果根5至60分钟，粉碎和挤压经处理的非皮肤结节根，在温度下热处理所获得的果汁在65至80℃下进行10至30分钟，向灭菌的汁液中加入乙醇，使混合物进行乙酸发酵或乙醇发酵，然后进行乙酸发酵。版权所有（C）2005，JPO＆NCIPI

5. 发明专利

JP2003299460A Green yacon powder and method for producing the same 审中-公开
标题翻译：绿色粉末及其制造方法
公开(公告)号：JP2003299460A
公开(公告)日：2003-10-21
申请号：JP2002142208
申请日：2002-04-08
申请人： Ikeda Shokken Kk , Mitsui Herupu Kk , Sanuki Engyo Kk , 三井ヘルプ株式会社 , 池田食研株式会社 , 讃岐塩業株式会社
发明人： WATANABE HIROTOSHI , FUKUNAGA TOSHIHIRO , TAKASHIMA KAZUYUKI , YAMAGUCHI SHINICHIRO , AOI YOSUKE
IPC分类号： A23L1/275
摘要： PROBLEM TO BE SOLVED: To provide a dried powder assuming a green color tone and having a flavor of powdered green tea without bitterness by using leaves and stems of yacon (Polymnia sonchifolia) and to provide a method with which the dried powder can simply be produced. SOLUTION: The green yacon powder comprises a pulverized material of a dried material of leaves and stems of the yacon and assumes a color tone in which values of the L*a*b* colorimetric system have relationships. 30≤L*≤60, a*≤0 and -1.25a*+4≤b*≤-1.25a*+26. The green yacon powder having the flavor of the powdered green tea without the bitterness is produced by bringing the leaves and stems of the yacon into contact with hot water or steam at ≥80°C, then drying the leaves and stems at ≤120°C and subsequently pulverizing the dried leaves and stems. COPYRIGHT: (C)2004,JPO
摘要翻译：待解决的问题：为了提供一种具有绿色调的干燥粉末，并且通过使用yacon（Polymnia sonchifolia）的叶子和茎，具有不含苦味的粉状绿茶的风味，并提供干粉可以简单地生产。解决方案：绿色yacon粉末包含干燥的叶子干燥材料的粉碎材料和yacon的茎，并且呈现L * a * b *比色系统的值具有关系的色调。 30≤L*≤60，a *≤0和-1.25a * +4≤b*≤-1.25a * + 26。没有苦味的绿茶粉，具有粉红色的绿茶味，通过使yacon的叶和茎与≥80℃的热水或蒸汽接触，然后将叶和茎干燥至≤120℃ 并随后粉碎干燥的叶和茎。版权所有（C）2004，JPO

6. 发明专利

JP2000316505A QUALITY-IMPROVING AGENT OF NOODLE AND NOODLE USING THE SAME 失效
公开(公告)号：JP2000316505A
公开(公告)日：2000-11-21
申请号：JP2000102833
申请日：2000-02-28
申请人： MITSUI HERUPU KK , FUMOTO YOSHINORI
发明人： WATANABE HIROTOSHI
IPC分类号： A23L7/109 , A23L1/16
摘要： PROBLEM TO BE SOLVED: To obtain a quality-improving agent for noodles capable of obtaining high quality noodles excellent in viscoelasticity, having strong stiffness, good in smoothness for passing through the throat and requiring a short boiling time and provide noodles using the same. SOLUTION: This noodle quality-improving agent contains a fructooligosaccharide-containing material or a fructooligosaccharide-containing material and a useful organic acid as effective ingredients. The fructooligosaccharide-containing material is fructooligosaccharide itself or can be a water soluble ingredient of yacon root tuber, a liquid obtained by solid- liquid separating the yacon root tuber or a powder obtained from the water soluble ingredient of yacon root tuber. The quality improving agent for noodles is brought to be contained in grain flours in 0.25-1.5 pts.wt. in terms of solid based on 100 pts.wt. of the grain flours or further an edible organic acid is brought to be contained in 0.002-0.2 pts.wt. based on 100 pts.wt. of grain flours to obtain noodles.

7. 发明专利

JP2002101859A YACON SOYBEAN MILK DRINK 失效
公开(公告)号：JP2002101859A
公开(公告)日：2002-04-09
申请号：JP2000338299
申请日：2000-09-28
申请人： MITSUI HERUPU KK
发明人： WATANABE HIROTOSHI
IPC分类号： A23L19/10 , A23L2/38 , A23L2/52 , A23L11/00 , A23L1/20 , A23L1/214
摘要： PROBLEM TO BE SOLVED: To provide a new yacon soybean milk drink which can complement the defects of soybean milk and yacon juice, respectively, has a new good taste different from the tastes of the soybean milk and yacon juice, and is good for health, while the soybean milk drunk for the health has the characteristic grassy smell of the soybeans, scarcely has sweetness, and is not a nice drink liked by everybody and further while the yacon juice prepared from yacon noticed as a health natural food has the characteristic mud smell of the yacon and is not an especially impressive nice drink. SOLUTION: The advantages of the good healthy vegetables comprising the beans and the taro are used, respectively, to complement their weak points each other, and the grassy smell and the mud smell can perfectly be masked by the addition of honey. Namely, the shortage in the sweetness of the soybean milk is complemented with the fructooligosaccharide of the yacon tuberous roots. A specific amount of the soybeans milk is added to the yacon juice having a simple taste comprising only the sweet taste of the yacon juice, thereby enabling to convert the yacon juice into the drink having a deep and good taste liked by everybody.

8. 发明专利

JP2001057843A QUALITY IMPROVING AGENT FOR BREAD 失效
公开(公告)号：JP2001057843A
公开(公告)日：2001-03-06
申请号：JP27731999
申请日：1999-08-23
申请人： MITSUI HERUPU KK
发明人： WATANABE HIROTOSHI , IGUCHI HIDEO
IPC分类号： A21D2/36
摘要： PROBLEM TO BE SOLVED: To obtain a quality improving agent to provide bread having springiness unlike that of conventional bread, excellent in crisp feeling, moisture retention, juiciness and keeping quality, causing no deterioration of palate feeling or appearance due to heating using a microwave oven after frozen, and also adaptable to intention for natural, healthy or genuine thing. SOLUTION: This quality improving agent comprises green or yellow Polymniosonchifolia squeezed juice obtained by processing Polymniosonchifolia root tuber which originally comes from Andean territory and is obtained through organic cultivation with no agrochemicals under specific conditions. The quality improving agent is added to bread dough, and the resultant dough is kneaded by well-known sponge and dough method or direct method, fermented and then baked.

9. 发明专利

JPH08198025A CAR-AUDIO VOLUME CONTROL METHOD 失效
公开(公告)号：JPH08198025A
公开(公告)日：1996-08-06
申请号：JP4604995
申请日：1995-01-28
申请人： MITSUI HERUPU KK
发明人： KASHIYUU SHIYOUTAROU
IPC分类号： B60R11/02 , H04S7/00
摘要： PURPOSE: To control the sound output from a car-audio by controlling a variable resistance by signals picked up from a shaft, etc., synchronized with the rotation of an engine, or connected to the engine. CONSTITUTION: A pulse signal 9 is inputted to a D/A(digital/analog) conversion circuit 17. Thus, an output voltage 18 synchronized with the rotation of an engine 1 is obtained. When the output voltage 18 is passed through a buffer circuit 31, for example, consisting of a resistance and a capacitor, an adjusting signal 32 extremely similar to the change in car speed, is obtained. A sound signal 20 is inputted to an audio-amplifier (sound-frequency amplifier) 19. When a variable resistance 21 is adjusted by the adjusting signal 32, the sound volume controlled by the rotation of the engine 1 is inputted to the audio amplifier 19, and the sound output of the sound volume in response to the rotation of the engine 1 is outputted from a loudspeaker 22.

10. 发明专利

JP2006191917A Mixed powder given by using cauline leaf part and tuberous root part of yacon as raw material, method for producing the same, and pill or tablet obtained from the same 审中-公开
标题翻译：使用YACON原料的浆叶部分和管状部分混合的粉末，其生产方法，以及从其获得的药丸或片剂
公开(公告)号：JP2006191917A
公开(公告)日：2006-07-27
申请号：JP2005035095
申请日：2005-01-13
申请人： Seishoku Ko , Lee Chang-Ho , Mitsui Herupu Kk , 三井ヘルプ株式会社 , 康星植 , 李昌浩
发明人： WATANABE YOSHIAKI , LEE SHOKO , KO SEISHOKU
IPC分类号： A23L1/212 , A23B7/02 , A23L1/30
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a mixed powder, making it possible that the powder variously exhibits its efficacy, by preventing solidification of a powder of a tuberous root part of yacon (Samallanthus sonchifolia) due to water and reducing a bitter taste inherent in a cauline leaf part thereof, to provide a pill given by using the powder, and to provide a tablet. SOLUTION: This mixed powder of the cauline leaf part of the yacon and the tuberous root part of the yacon is obtained by mixing a powder of the cauline leaf part of the yacon obtained by vacuum freeze-drying or hot-air drying and the powder of the tuberous root part of the yacon obtained by vacuum freeze-drying or hot-air drying in a weight ratio of 80:20 to 20:80. Thus, a phenomenon of the solidification of the powder of the tuberous root part due to the water content is easily prevented by a simple procedure, so that the mixed powder is easily distributed and stored. Further, the mixed powder reduces the bitter taste of the cauline leaf part and makes it possible that active ingredients different from each other, such as the cauline leaf part and the tuberous root part, are together ingested, and therefore the mixed powder is expected to variously have an effect and the efficacy on glycosuria, arterial sclerosis, obstipation, diet, etc. Furthermore, a sweet taste of fructo-oligosaccharide contained in the tuberous root part reduces the peculiar bitter taste inherent in the cauline leaf part and makes the mixed powder have a better flavor than ever. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：待解决的问题：为了提供一种混合粉末的制造方法，通过防止由于水引起的洋蓟根（Tharamanthus sonchifolia）的块状根部的粉末的固化，使得粉末各种地显示其功效成为可能，并且降低其茎叶部分固有的苦味，提供使用粉末给药的药丸，并提供片剂。解决方案：通过将通过真空冷冻干燥或热风干燥获得的烟丝的花生叶部分的粉末与热风干燥混合，获得了yacon的茎叶部分和yacon的块茎根部的混合粉末通过真空冷冻干燥或以80:20至20:80的重量比热风干燥获得的yacon块茎根部的粉末。因此，通过简单的程序容易地防止由于含水量导致的结节根部粉末的凝固现象，使得混合粉末容易分布和储存。此外，混合粉末减少了茎叶部分的苦味，并且使得彼此不同的活性成分（如茎叶部分和块根部分）一起被摄入，因此预期混合粉末各种具有糖尿，动脉硬化症，消瘦，饮食等功效。此外，块茎根部含有的低聚果糖的甜味降低了茎叶部分固有的特殊苦味，并使混合粉末有比以往更好的味道。版权所有（C）2006，JPO＆NCIPI

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