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1. 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

2. 发明专利

JP2013208092A Retort pouch food, and method for producing retort pouch food 审中-公开
标题翻译： RET ORT CH CH CH。。。。。。。。。。。。。。。。。
公开(公告)号：JP2013208092A
公开(公告)日：2013-10-10
申请号：JP2012081438
申请日：2012-03-30
申请人： Shirakami Tezukuri Kobo Kk , 白神手づくり工房有限会社
发明人： SHIBANO TAKASHI
IPC分类号： A23L3/00 , A23L3/3526 , A23L23/00 , A23L27/24
摘要： PROBLEM TO BE SOLVED: To provide a further delicious retort pouch food, and a method for producing the same.SOLUTION: A method for producing a retort pouch food includes enclosing lactic fermented Amazake (sweet beverage made from fermented rice) in a retort pouch followed by heat treating it so as to sterilize. The lactic fermented Amazake is produced by a production method including a first process of adding lactic acid bacteria producing nisin Z to Amazake with inactivated protease followed by culturing and lactic fermentating the resuling material, a second process of adding Amazake with activated protease after the first process so as to decompose nisin Z, a third process of inactivating protease after the second process, and a fourth process of adding lactic acid bacteria producing nisin An after the third process followed by culturing and lactic fermentating the resultant material.
摘要翻译：要解决的问题：提供另一种美味的蒸煮袋食品及其制造方法。解决方案：一种生产蒸煮袋食品的方法，包括在蒸煮袋中包围乳酸发酵的Amazake（由发酵米制成的甜饮料），随后通过对其进行热处理以消毒。乳酸发酵的Amazake是通过生产方法制备的，该方法包括将产生乳酸菌的乳酸菌加入到Amazake中的灭活蛋白酶，然后培养和乳酸发酵的第一种方法，第一种方法是在第一种方法之后添加Amazake与活化蛋白酶从而分解乳链菌肽Z，第二过程中灭活蛋白酶的第三过程，以及在第三过程之后加入产生乳链菌肽An的乳酸菌进行培养和乳酸发酵所得材料的第四种方法。

3. 发明专利

JP2013208091A Lactic fermented amazake, method for producing the same, and seasoning containing the lactic fermented amazake 审中-公开
标题翻译：真菌发芽的AMAZAKE，其生产方法和含有真菌发酵的美味的季节
公开(公告)号：JP2013208091A
公开(公告)日：2013-10-10
申请号：JP2012081437
申请日：2012-03-30
申请人： Shirakami Tezukuri Kobo Kk , 白神手づくり工房有限会社
发明人： SHIBANO TAKASHI
IPC分类号： A23L2/38 , A23L27/10
摘要： PROBLEM TO BE SOLVED: To provide lactic fermented Amazake (sweet beverage made from fermented rice) generating further Umami component, and a method for producing the same, and to provide seasoning containing the lactic fermented Amazake.SOLUTION: A method for producing lactic fermented Amazake includes a first process of adding lactic acid bacteria producing nisin Z to Amazake with inactivated protease followed by culturing and lactic fermentation, a second process of adding Amazake with activated protease after the first process to decompose nisin Z, a third process of inactivating protease after the second process, and a fourth process of adding lactic acid bacteria producing nisin A after the third process followed by culturing and lactic fermentating the resulting material.
摘要翻译：要解决的问题：提供乳酸发酵的Amazake（由发酵米制成的甜饮料）产生进一步的Umami组分及其制备方法，并提供含有乳酸发酵的Amazake的调味料。解决方案：一种生产乳酸发酵的Amazake的方法包括将产生乳酸菌的乳酸菌添加到具有灭活蛋白酶的Amazake中进行培养和乳酸发酵的第一种方法，在第一种方法中加入Amazake与活化蛋白酶分解乳链菌肽Z的第二种方法，第三种灭活蛋白酶的方法第二工序，第三工序后的乳酸菌生成乳链菌肽A的第四工序，然后进行培养和乳酸发酵。

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