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1. 发明专利

JP2004313029A Japanese plum fruit seed-removing apparatus 有权
公开(公告)号：JP2004313029A
公开(公告)日：2004-11-11
申请号：JP2003108520
申请日：2003-04-14
申请人： Muraoka Shokuhin Kogyo Kk , 村岡食品工業株式会社
发明人： MURAOKA KAZUO
IPC分类号： A23L19/00 , A23N4/22 , A23L1/212
摘要： PROBLEM TO BE SOLVED: To provide a Japanese plum fruit seed-removing apparatus which can automatically perform the seed removal and cutting of the Japanese plum fruits at a low cost. SOLUTION: This Japanese plum fruit seed-removing apparatus 20 comprises seed-removing rods 3 which are vertically moved and have cylindrical blades 2 at the lower ends, respectively, cutters 5a, 5b attached to the rods 3, a belt conveyer style carrying means which are formed by connecting strip-like plates 8 having penetrated holes 6 and notches 7 formed therein to each other and intermittently moved at a constant pitch, Japanese plum fruit-holding receivers 13 which are disposed on the back side of the plates 8 and have dent grooves 11 for receiving the Japanese plum fruits U and seed-through holes 12 at the centers, respectively, a means K for washing the Japanese plum fruits U' with water, a work region for vertically arranging the central axes Z of the Japanese plum fruits U, and a controller. In the Japanese plum fruit seed-removing apparatus 20, cycles each comprising dropping the seed-removing rods 3 on the Japanese plum fruits U exposed on the plate 8 to remove the seed portions S, and simultaneously cutting the fleshes with the cutters 5a, 5b are automatically and continuously carried out. COPYRIGHT: (C)2005,JPO&NCIPI

2. 发明专利

JP2005341834A Method and device for continuous sterilization under normal pressure at high temperature 有权
标题翻译：在高温下正常压力下连续灭菌的方法和装置
公开(公告)号：JP2005341834A
公开(公告)日：2005-12-15
申请号：JP2004163335
申请日：2004-06-01
申请人： Kazutaka Miyatake , Muraoka Shokuhin Kogyo Kk , Osaka Industrial Promotion Organization , Yasujima:Kk , 和孝宮武 , 村岡食品工業株式会社 , 株式会社ヤスジマ , 財団法人大阪産業振興機構
发明人： MIYATAKE KAZUTAKA , MURAOKA KAZUO , KOBAYASHI KAZUMI
IPC分类号： A23L3/18 , A23B7/06
摘要： PROBLEM TO BE SOLVED: To provide a method for continuous sterilization under normal pressure at a high temperature by which processed food or fresh vegetables can be sterilized without causing thermal damage to the raw material: and to provide a device for continuous sterilization under the normal pressure at the high temperature. SOLUTION: The method comprises the following process: dispersively opening a lot of steam spouting holes 3a, 3a at the upper and lower surfaces and the side surface of an inner cylinder 3 of a cross-section rectangular double-tube jacket 2; and passing the processed food to be processed, fresh vegetables, or the like, through superheated steam jetted at ≥120°C with no cover. Fungus coming into contact to the superheated steam results in instantly dying out to finish the process while foodstuff hardly causes temperature rise so that deterioration in taste and quality of the foodstuff is prevented. In the method, a boiler and a high-performance induction heating apparatus are used for generating the superheated steam, and a heater is additionally attached to a steam jetting jacket to facilitate retention of optimum temperature of the steam. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：提供一种在高温下在常压下连续灭菌的方法，通过该方法可以对加工食品或新鲜蔬菜进行灭菌而不会对原料造成热损伤，并提供一种连续灭菌装置在高温下的正常压力。解决方案：该方法包括以下步骤：在横截面矩形双管夹套2的内筒3的上下表面和侧表面上分散地打开大量蒸汽喷射孔3a，3a; 并通过加热的食品，新鲜蔬菜等，通过在≥120℃喷射而不覆盖的过热蒸汽。与过热蒸汽接触的真菌会立即消失，完成加工过程，而食品几乎不会引起温度升高，从而防止食品的味道和质量的恶化。在该方法中，使用锅炉和高性能感应加热装置来产生过热蒸汽，并且加热器另外附接到蒸汽喷射夹套以便于保持蒸汽的最佳温度。版权所有（C）2006，JPO＆NCIPI

3. 发明专利

JP2002347705A PILLOW PACKAGING MACHINE 失效
公开(公告)号：JP2002347705A
公开(公告)日：2002-12-04
申请号：JP2001158586
申请日：2001-05-28
申请人： MURAOKA SHOKUHIN KOGYO KK
发明人： OSAKI HIROSHI
IPC分类号： B65B9/20 , B65B37/14 , B65B39/04
摘要： PROBLEM TO BE SOLVED: To provide a pillow packaging machine which can package even a light article to be packaged at extremely high speed. SOLUTION: A gas chamber 17 into which pressurized gas such as compressed air is filled is formed on the outer periphery of a hopper 8 at the upper end of a cylinder 7. The gas chamber 17 is provided with pipes 19 extending obliquely upwardly from the outer peripheral surface of the hopper 8, and the inner peripheral surface of the hopper 8 is provided with jet orifices 21 each of which is connected with one end of the pipe 19. Pressurized gas filled in the gas chamber 17 blows out from the jet orifices 21 to flows down toward a lower opening portion 7A of the cylinder 7. Therefore, the article to be packaged charged into the hopper 8 passes through the cylinder 7 at high speed on an airflow to be introduced into a cylindrical packaging material 3B with its top unsealed hanging down under the cylinder.

4. 发明专利

JPH0292235A PRODUCTION OF SEASONING SUBSTANCE 失效
公开(公告)号：JPH0292235A
公开(公告)日：1990-04-03
申请号：JP24149688
申请日：1988-09-27
申请人： MURAOKA SHOKUHIN KOGYO KK
发明人： MURAOKA KAZUO
IPC分类号： A23B7/10 , A23B7/12 , A23L27/00
摘要： PURPOSE:To obtain a novel seasoning substance from a seasoning solution which has hitherto been wholly discarded after completing seasoning processing and simultaneously facilitate waste water treatment by evaporating the seasoning solution used in a process for producing pickles using vegetables or fruits as raw materials. CONSTITUTION:A seasoning solution used in a process for producing pickles using vegetables or fruits as raw materials is evaporated. The vegetables, such as cucumber, Japanese radish, turnip or Chinese cabbage. or fruits, such as UME (plum), are used as the raw materials for the above-mentioned pickles. A seasoning solution containing common salt as a main raw material and an organic acid, such as citric or malic acid, or calcium, etc., added thereto is used as the afore-mentioned seasoning in the case of a salted food. Sugar is used as the main raw material in place of the above-mentioned common salt in the case of a food wholly preserved in sugar. Since the novel seasoning substance is produced by the afore-mentioned method, the seasoning solution containing active ingredients in a high concentration after completing the seasoning processing can be effectively reutilized to eliminate the need of a highly efficient waste water treatment apparatus.

5. 发明专利

JP2002095408A TREATMENT FACILITY 失效
公开(公告)号：JP2002095408A
公开(公告)日：2002-04-02
申请号：JP2000289659
申请日：2000-09-25
申请人： MURAOKA SHOKUHIN KOGYO KK , DAIFUKU KK
发明人： MURAOKA KAZUO , KUBOTA JUNICHI
IPC分类号： A23B7/10
摘要： PROBLEM TO BE SOLVED: To provide a facility (treatment facility) for producing a seasoned Japanese plum pickle capable of actualizing various kinds and small lots of pickles. SOLUTION: This treatment facility has a pickle solution injection apparatus 25 for injecting a Japanese plum pickle solution to a container 5 to be charged with Japanese plum being a raw material of pickle, plural load storage parts 106 each for storing a pallet 8 on which the containers 5 to be injected with the pickle solution by the pickle solution injection apparatus 25 are stacked and a stacker crane 105 for carrying out the delivery of the pallet 8 between the load storage parts 106 and a delivery outlet and is equipped with a refrigeration chamber 3 composed of an automatic warehouse 101 for carrying out taking in and out of the pallet 8 at the delivery outlet. A pickle solution is injected to and stored in each container 5 by the constitution, the kind and the formulation of the pickle solution can be changed in each container 5 and a Japanese plum pickle in various kinds and small lot can be produced.

6. 发明专利

JP2002045113A METHOD FOR PRODUCING SEASONED PICKLED UME 失效
公开(公告)号：JP2002045113A
公开(公告)日：2002-02-12
申请号：JP2000236301
申请日：2000-08-04
申请人： MURAOKA SHOKUHIN KOGYO KK
发明人： MURAOKA KAZUO
IPC分类号： A23B7/10
摘要： PROBLEM TO BE SOLVED: To provide a method suitable for producing a low salt seasoned pickled Ume (Japanese apricot) with good palate feeling without spoiling the original flavor of the Ume fruit. SOLUTION: This method comprises such processes that a given amount of washed Ume fruits is each put in separate vessels, a primary preparation liquid comprising a saline solution containing 3-9 wt.% of calcium is poured into each of the vessels followed by refrigerating and preserving each of the vessels in a cold insulated storehouse at a house temperature of -5 deg.C to 5 deg.C, the primary preparation liquid in each of the vessels is thrown away after the lapse of a given period, a secondary preparation liquid with a salinity of 10-20% is poured thereinto followed by refrigerating and preserving again the vessels in the cold insulated storehouse at a house temperature of -5 to 5 deg.C, and then the Ume fruits in each of the vessels are changed to be pickled in a given seasoned liquid and pickled therein followed by being refrigerated and preserved at -5 to 5 deg.C; whereby low salt flavorful seasoned pickled Ume keeping a palate feeling inherent in the Ume fruit can be obtained.

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