专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明专利

JP2003250481A DRIED HEN OF THE WOOD WITH REDUCED PROTEOLYTIC ENZYME ACTIVITY, METHOD FOR PRODUCING THE SAME AND USE OF THE SAME 审中-公开
公开(公告)号：JP2003250481A
公开(公告)日：2003-09-09
申请号：JP2002052954
申请日：2002-02-28
申请人： JUJO PULP , AKITA PREFECTURE , KANBUN GONENDO KK
发明人： KAGAYA AKIRA , INOUE SHUNZO , TAKAHASHI SAORI , TAKAHASHI KEITARO , SATO KIMIZO
IPC分类号： A23L19/00 , A21D13/00 , A23L7/109 , A23L11/00 , A23L35/00 , A23L1/212 , A23L1/16 , A23L1/20 , A23L1/48
摘要： PROBLEM TO BE SOLVED: To provide a dried hen of the wood with a reduced proteolytic enzyme activity, capable of being utilized as a food containing protein, not forming a keratinization by drying, without causing problems such as losing a hot water soluble component or flavor, method for producing the same and a practical dried hen of the wood not requiring any pre-treatment before cocking and capable of being used as it is. SOLUTION: This method for producing the hen of the wood is characterized by heat-treating the hen of the wood with the reduced proteolytic enzyme activity by ≤1/10 and dried to ≤10%(w/w) water content or the hen of the wood adjusted to have COPYRIGHT: (C)2003,JPO

2. 发明专利

JP2004073063A Fermented food product obtained by using low-temperature sensitive yeast and antimicrobial substance-producing lactic acid bacterium, pickled vegetable, processed food of marine product, kimchi, salted rice bran paste bed, by-product of food production, pickled sliced japanese radish and sliced other vegetables named nata-zuke, sandfish sushi and method for producing the sushi 审中-公开
公开(公告)号：JP2004073063A
公开(公告)日：2004-03-11
申请号：JP2002236989
申请日：2002-08-15
申请人： Akita Prefecture , 秋田県
发明人： KIMURA KIICHI , TAKAHASHI KEITARO
IPC分类号： A23B4/22 , A23B7/10 , A23L1/00 , A23L1/10 , A23L1/31 , A23L1/325
摘要： PROBLEM TO BE SOLVED: To obtain a food product or a by-product of a food product in which a low-temperature sensitive yeast and an antimicrobial substance-producing lactic acid bacterium are used, the yeast and the bacterium are grown in the food product or the by-product of the food product so that the food product or the by-product of the food product not to be preserved for a long period of time is preserved for a long period of time and flavor improving effect is caused. SOLUTION: The fermented food product is obtained by fermentation using the low-temperature sensitive yeast and the antimicrobial substance-producing lactic acid bacterium among bacteria belonging to lactic acid bacteria in producing the fermented food product so as to improve preservability of the fermented food product and to prolong the freshness date. Proliferation of wild yeasts is controlled by utilizing ordinary characteristics that, when certain yeast preferentially grows, other yeasts hardly grow. No excessive sour taste following lactic fermentation occurs. COPYRIGHT: (C)2004,JPO

3. 发明专利

JP2010110222A New food preservative and method for producing the same 有权
标题翻译：新食品保鲜剂及其生产方法
公开(公告)号：JP2010110222A
公开(公告)日：2010-05-20
申请号：JP2008282865
申请日：2008-11-04
申请人： Akita Prefecture , Happo Shirakami Shizen Shokuhin Kk , Happo-Cho , 八峰町 , 八峰白神自然食品株式会社 , 秋田県
发明人： TAKAHASHI KEITARO , KIMURA KIICHI , TAKEDA TAKESHI , SASAMURA NATSUKI , KASAHARA IZUMI , IMAI SHINYA
IPC分类号： A23L3/3571 , A23L27/10
摘要： PROBLEM TO BE SOLVED: To provide a food preserving material produced from cereals through fermentation. SOLUTION: Fermented unrefined Sake is produced from cereals by using cereals as the raw material, and using lactic acid bacterium which has high osmotic pressure resistance and high sodium chloride resistance, and yeast which has both high sodium chloride resistance and high ethyl alcohol resistance. The fermented unrefined Sake has pH 2.5-5.0, an ethyl alcohol concentration of 4-25%, and a salt concentration of 3-20%. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：待解决的问题：提供通过发酵从谷物生产的食品保存材料。解决方案：通过以谷物为原料，使用耐谷氨酸耐性高，耐氯化钠耐性高的乳酸菌和耐氯化钠耐药性高的乙醇的酵母，由谷物制造发酵的未精制食品抵抗性。发酵的未精制Sake的pH为2.5-5.0，乙醇浓度为4-25％，盐浓度为3-20％。版权所有（C）2010，JPO＆INPIT

4. 发明专利

JP2009201479A Food comprised of crosslinked network structure, and method of preparing the same 有权
标题翻译：包含交联网络结构的食品及其制备方法
公开(公告)号：JP2009201479A
公开(公告)日：2009-09-10
申请号：JP2008050014
申请日：2008-02-29
申请人： Akita Prefecture , Doko Sangyo:Kk , 株式会社道光産業 , 秋田県
发明人： KIMURA KIICHI , TAKAHASHI KEITARO , KUDO MICHIO
IPC分类号： A21D8/02 , A23L7/109
摘要： PROBLEM TO BE SOLVED: To develop a food material capable of substituting gluten which is the most characteristic component of wheat, and to develop stew noodle, bread and reconstituted food granules made from substantially gluten-free starch or farina such as rice powder, which are not preparable by a prior art technique. SOLUTION: The method of preparing dough having a structure comprised of a network structure skeleton with a food material of a different species clathrated therein, is characterized by comprising mixing starch and water so that the weight ratio of starch and water in the resulting mixture becomes 1:1.5 to 1:30, subjecting the mixture to a heat treatment while uniformly stirring the same to obtain the network structure skeleton constituted of swollen starch, and uniformly distributing the food material of a different species in the network structure skeleton, which food material by itself cannot substantially form a network structure by a heat treatment in the presence of water. The method of preparing a food stuff comprised of a crosslinked network structure is characterized by comprising molding the dough as above prepared into an article of a prescribed shape, and subsequently allowing the resulting article to swell by a heat treatment. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：开发能够代替小麦最特征成分的麸质的食品，并开发由基本上无麸质的淀粉或米饭制成的炖面，面包和重构食品颗粒，如米粉，其不能由现有技术制备。解决方案：制备具有包含网状结构骨架的结构的面团的方法，其中包含不同种类的食物材料，其特征在于包括将淀粉和水混合，使得所得淀粉和水的重量比混合物的比例为1:1.5〜1:30，对其进行均匀搅拌的同时进行热处理，得到由溶胀淀粉构成的网状结构骨架，在网状结构骨架中均匀分布不同种类的食品，食品本身本身不能通过在水的存在下的热处理基本形成网络结构。制备由交联网状结构体构成的食品的方法的特征在于包括将如上制备的面团模制成规定形状的制品，随后通过热处理使得到的制品膨胀。版权所有（C）2009，JPO＆INPIT

5. 发明专利

JP2010124807A Fermented rice sweet drink and method for producing the same 审中-公开
标题翻译：发酵的米饭饮料及其生产方法
公开(公告)号：JP2010124807A
公开(公告)日：2010-06-10
申请号：JP2008305956
申请日：2008-12-01
申请人： Akita Prefecture , Shirakami Tezukuri Kobo Kk , 白神手づくり工房有限会社 , 秋田県
发明人： TAKAHASHI KEITARO , KIMURA KIICHI , SHIBANO TAKASHI
IPC分类号： A23L2/38
摘要： PROBLEM TO BE SOLVED: To produce a lactobacillus fermented rice sweet drink having less coloration and performed with the inactivation of koji enzymes and sterilization of microorganisms by developing the technologies of heating the rice sweet drink in a state of viscous slurry in a short time uniformly and also keeping a temperature suitable for lactobacillus fermentation by the lactobacillus afterwards.
SOLUTION: The method for producing the fermented rice sweet drink is provided by performing the process of liquefying and saccharifying by a koji bacterial enzymes, a process of inactivating the enzyme, further a process of lactobacillus fermentation with the lactobacillus having a high osmotic pressure resistance, and then a process of sterilizing microorganisms by a Joule-heating system programmed as optimum temperatures and optimal times.
COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：待解决的问题：为了生产具有较少着色的乳酸杆菌发酵米甜饮料，并且通过在短时间内以粘性浆料的状态加热米甜饮料的技术，通过灭菌曲霉酶和微生物灭菌进行灭菌时间均匀，并且还保持适于乳杆菌发酵的温度。解决方案：生产发酵米甜饮料的方法是通过进行通过曲霉细菌酶的液化和糖化的方法，使酶失活的方法进一步进行的，进一步用具有高渗透性的乳杆菌发酵乳杆菌的方法耐压性，然后通过焦耳加热系统对最终温度和最佳时间进行编程的微生物灭菌过程。版权所有（C）2010，JPO＆INPIT

6. 发明专利

JP2007267653A Mixed flour for food obtained by blending yeast and lactobacillus, and food by using the same 有权
标题翻译：通过混合YEAST和LACTOBACILLUS获得的食物混合的食物和使用它们的食物
公开(公告)号：JP2007267653A
公开(公告)日：2007-10-18
申请号：JP2006096250
申请日：2006-03-31
申请人： Akita Prefecture , Kofusha:Kk , 株式会社光風舎 , 秋田県
发明人： TAKAHASHI KEITARO , KIMURA KIICHI , KATO HIROSHI , MUNAKATA MAYUKO
IPC分类号： A21D8/04
摘要： PROBLEM TO BE SOLVED: To provide a mixed flour for food obtained by blending yeast and lactobacillus which are useful as microorganisms for the food, and a food by using the same.
SOLUTION: This mixed flour for the food is obtained by blending 1 to 200 pts.wt. yeast and 0.01 pt.wt. lactobacillus with 100 pts.wt. cereal flour or cereal flour-processed material and making 1 to 10% water content, and the food by using the same is also provided. In the production of a fermented food requiring the addition of new microorganisms on processing, since the necessary yeast and lactobacillus are already blended, the addition of the new microorganisms becomes unnecessary and it becomes possible to easily produce good fermented foods easily in various occasions.
COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供通过混合可用作食品微生物的酵母和乳杆菌获得的食品的混合粉，以及使用它们的食品。
解决方案：这种混合面粉的食物是通过混合1至200重量份酵母和0.01重量级具有100重量份的乳杆菌谷物粉或谷物粉加工材料，并含有1〜10％的水分，并且还提供使用该食品的食品。在加工中需要添加新的微生物的发酵食品的生产中，由于已经混合必要的酵母和乳杆菌，因此不需要添加新的微生物，并且可以容易地在各种场合生产良好的发酵食品。版权所有（C）2008，JPO＆INPIT

7. 发明专利

JP2007236344A Lactic acid bacterium lactobacillus sakei strain, method for producing beverage, method for producing food, method for producing pickling paste and method for producing modified breadmaking raw material 有权
标题翻译：乳酸菌，乳酸杆菌菌株，生产饮料的方法，生产食品的方法，生产肥皂的方法和生产改性的原料的方法
公开(公告)号：JP2007236344A
公开(公告)日：2007-09-20
申请号：JP2006066336
申请日：2006-03-10
申请人： Akita Prefecture , 秋田県
发明人： KIMURA KIICHI , TAKAHASHI KEITARO , ONO TAKESHI , SHINNO YOKO
IPC分类号： C12N1/20 , A21D8/04 , A23B7/10 , A23C9/12 , A23L2/38 , A23L11/00 , A23L11/20 , A23L13/00 , A23L17/00 , A23L27/50 , C12C11/00 , C12G1/00 , C12G3/00
摘要： PROBLEM TO BE SOLVED: To obtain a lactic acid bacterium that has excellent low-temperature proliferation potency and lactic acid production ability, high resistance to various stresses and characteristic glucide assimilation ability. SOLUTION: Lactic acid bacterium Lactobacillus sakei KLB 3138aC strain having excellent low-temperature proliferation potency and lactic acid production ability, high resistance to various stresses and characteristic glucide assimilation ability is newly separated. The lactic acid bacterium has more excellent low-temperature proliferation potency and low-temperature lactic acid production ability than those of conventional strain Lactobacillus sakei NBRC 3541 strain and loses glucide melibiose fermentation property having important meaning in terms of classification of Lactobacillus sakei. Since the Lactic acid bacterium Lactobacillus sakei KLB 3138aC strain has glucide fermentation property approximately similar to that of NBRC 3541 strain but loses melibiose fermentation property and maltose fermentation property, melibiose and maltose highly remain in a fermented substance by the lactic acid bacterium. Accordingly, functionalities of melibiose and maltose remain in a fermented substance and a fermented substance having flavor of sweetness and fluffiness is obtained. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：获得具有优异的低温增殖效力和乳酸生产能力的乳酸菌，对各种胁迫和特征性糖同化能力具有高抗性。解决方案：新分离具有优异的低温增殖效能和乳酸生产能力，高抗各种应力和特征糖同化能力的乳酸杆菌KLB 3138aC菌株。乳酸菌具有比常规菌株乳杆菌NBRC3541菌株更低的低温增殖效力和低温乳酸生产能力，并且失去了对乳酸乳杆菌分类具有重要意义的糖苷蜜二糖发酵性质。由于乳酸杆菌KLB 3138aC菌株具有与NBRC3541菌株大致相似的糖发酵性，而是丧失蜜二糖发酵性和麦芽糖发酵性，所以通过乳酸菌高度残留在发酵物质中，蜜二糖和麦芽糖。因此，蜜二糖和麦芽糖的功能保留在发酵物质中，获得具有甜味和蓬松味道的发酵物质。版权所有（C）2007，JPO＆INPIT

8. 发明专利

JP2005261359A Sugar alcohol-containing bread, premix for bread baking, frozen bread dough, and method for producing bread 审中-公开
标题翻译：含葡萄酒的葡萄酒，BREAD BAKING，FROZEN BREAD DOUGH的PREMIX，以及生产BREAD的方法
公开(公告)号：JP2005261359A
公开(公告)日：2005-09-29
申请号：JP2004081315
申请日：2004-03-19
申请人： Akita Prefecture , 秋田県
发明人： TAKAHASHI KEITARO
IPC分类号： A21D2/18 , A21D13/00
摘要： PROBLEM TO BE SOLVED: To provide bread using wheat of domestic production as a raw material; to provide cereal-mixed bread with a reduced content of a protein by mixing wheat with cereals; and to provide a method for stably producing the cereal-mixed bread.
SOLUTION: A sugar alcohol of 1-6 pts. wt. is formulated when baking the wheat having ≤11% protein content, or a cereal mixture obtained by mixing the wheat with the cereals so that the protein content may be ≤11%. Sorbitol, galactitol, mannitol, or the like, is cited as the sugar alcohol to be added. The sugar alcohol to be formulated can be only one kind, but two or more kinds can be used.
COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：以国内生产小麦为原料提供面包; 通过将小麦与谷物混合来提供具有降低的蛋白质含量的谷物混合面包; 并提供稳定生产谷物混合面包的方法。
解决方案：糖醇为1-6份。重量。在焙烧蛋白质含量≤11％的小麦时配制，或通过将小麦与谷物混合而获得的谷物混合物，使蛋白质含量≤11％。山梨糖醇，半乳糖醇，甘露糖醇等作为要添加的糖醇。配制的糖醇只能是一种，但可以使用两种以上。版权所有（C）2005，JPO＆NCIPI

9. 发明专利

JP2001178449A YEAST, FROZEN BREAD DOUGH, DRY BREAD YEAST, FERMENTED FOOD, AND METHOD FOR PRODUCING SALT-CONTAINING FERMENTED FOOD AND FERMENTED FOOD 失效
公开(公告)号：JP2001178449A
公开(公告)日：2001-07-03
申请号：JP37231399
申请日：1999-12-28
申请人： AKITA PREFECTURE
发明人： KODAMA KENKICHI , TAKAHASHI KEITARO
IPC分类号： A21D8/04 , A21D13/00 , A23B7/10 , A23L11/20 , A23L27/50 , C12N1/16 , C12N1/18 , C12R1/865 , A23L1/202
摘要： PROBLEM TO BE SOLVED: To provide a method for producing food products through making use of the high stress resistance of fermentable natural yeast, in view of the manufacturing industry for various fermented foods using such natural yeast. SOLUTION: This method comprises using Saccharomyces cerevisiae (FERM P-17573), a kind of yeast with high stress resistance, isolated from leaf mould found in deciduous broad-leaved forest zones in the Temperate Zone. Using the yeast, bread with dampish palate feeling is produced. Bread with adequate date of minimum durability is produced by one of various breadmaking methods involving stress load on yeast and including frozen dough breadmaking method. Alternatively, dry yeast is prepared from the above-mentioned yeast and used in breadmaking activities. By making use of the fact that the above yeast has high fermentative power even at high saline concentrations, the yeast is used in manufacturing miso/soy sauce and for flavoring in manufacturing pickles.

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式