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1. 发明专利

JP2011193842A Quality improver for food, method for producing the same and food for heating 有权
标题翻译：食品质量改进，其生产方法和加热食品
公开(公告)号：JP2011193842A
公开(公告)日：2011-10-06
申请号：JP2010066428
申请日：2010-03-23
申请人： Aoba Kasei Kk , 青葉化成株式会社
发明人： AKUTSU KOSHO , MATSUMOTO SHUNSUKE , CHIBA KATSUNORI , SHIMOMURA TAKEO
IPC分类号： A23L29/00
摘要： PROBLEM TO BE SOLVED: To provide a thermostable quality improver for food, which does not require special equipment and easily controls a raw material reaction, a method for producing the same and a food for heating using the same.SOLUTION: The quality improver for food comprises gelatin, transglutaminase and an ammonium salt. The ammonium salt is composed of ammonium dihydrogen phosphate or ammonium chloride. The gelatin is composed of acid-treated gelatin, alkali-treated gelatin or their mixed gelatin. The method for producing the quality improver for food includes adding gelatin, transglutaminase and the ammonium salt to water, heating and dissolving them with stirring and filling the solution into a container.
摘要翻译：要解决的问题：提供一种用于食品的耐热质量改进剂，其不需要特殊设备并且容易控制原料反应，其制备方法和使用其的加热食品。解决方案：食品质量改进剂包括明胶，转谷氨酰胺酶和铵盐。铵盐由磷酸二氢铵或氯化铵组成。明胶由酸处理明胶，碱处理明胶或其混合明胶组成。生产食品质量改进剂的方法包括向水中加入明胶，转谷氨酰胺酶和铵盐，在搅拌下加热溶解并将其溶解到容器中。

2. 发明专利

JP2015043709A 油ちょう用接着抑制剤およびデンプン含有食品有权
标题翻译：粘合剂抑制剂，含淀粉食品
公开(公告)号：JP2015043709A
公开(公告)日：2015-03-12
申请号：JP2013176143
申请日：2013-08-27
申请人：青葉化成株式会社 , Aoba Kasei Kk
发明人： CHENG XING , HOSOKAWA TAKAO , MATSUMOTO SHUNSUKE , ABE ZENRO
IPC分类号： A23L7/157 , A23L5/10
摘要：【課題】デンプンを含有した食品を油ちょうする際に食品同士の接触によって起こる接着を抑制することにより食品加工時の廃棄率を低減し、油ちょう食品の製造効率を向上させる油ちょう用接着抑制剤およびデンプン含有食品を提供する。【解決手段】デンプン含有食品の油ちょう用接着抑制剤はアラビアガムおよび、メチルセルロースおよび/またはヒドロキシプロピルメチルセルロースを含む。アラビアガムの含量は10〜50重量%、メチルセルロースおよび/またはヒドロキシプロピルメチルセルロースの含量は20〜70重量%である。デンプン含有食品はその油ちょう用接着抑制剤を含む。【選択図】図2
摘要翻译：要解决的问题：提供一种用于油炸的粘合抑制剂，其抑制由于含油食品彼此在油炸中的接触而引起的粘附，使得食品加工中的处理比例降低，从而提高油炸制造效率食物产品; 和含淀粉的食品。解决方案：用于油炸含淀粉食品的粘合抑制剂包括阿拉伯树胶，甲基纤维素和/或羟丙基甲基纤维素。阿拉伯树胶的含量为10〜50重量％，甲基纤维素和/或羟丙基甲基纤维素的含量为20〜70重量％。含淀粉的食品包括用于油炸的粘合抑制剂。

3. 发明专利

JP2012019706A Quality improving agent of meat, curd inhibitor for meat, frozen food, and retort food 有权
标题翻译：食品质量改善剂，肉类食品，冷冻食品和食品消毒剂
公开(公告)号：JP2012019706A
公开(公告)日：2012-02-02
申请号：JP2010158322
申请日：2010-07-12
申请人： Aoba Kasei Kk , 青葉化成株式会社
发明人： MATSUMOTO SHUNSUKE , CHIBA KATSUNORI
IPC分类号： A23L13/00 , A23L17/00
摘要： PROBLEM TO BE SOLVED: To provide a quality improving agent of meat capable of suppressing the generation of the curd by overheating of the meat and the slow heating of frozen meat, curd inhibitor for the meat and frozen food and retort food.SOLUTION: The quality improving agent of meat has a pH of 10.3 to 11.5, includes 2.3 to 2.6 mass% of an alkaline agent and 0.05 to 0.10 mass% of peptide. The alkaline agent contains sodium carbonate, sodium bicarbonate, trisodium citrate having flesh quality improving effect of meat such as the meat and the fish flesh. The quality improving agent of meat is used as the preliminary processing agent before freezing the meat or sealing the same or the container of the retort. The frozen food of the retort food are produced by freezing meat or sealing the meat in the container which is immersed in the solution including the quality improving agent of meat in a predetermined time.
摘要翻译：要解决的问题：提供能够通过肉的过热来抑制凝乳产生的肉的质量改进剂和冷冻肉的缓慢加热，用于肉和冷冻食品和蒸煮食品的凝乳抑制剂。解决方案：肉类质量改进剂的pH值为10.3〜11.5，含有2.3〜2.6质量％的碱剂和0.05〜0.10质量％的肽。碱性物质含有碳酸钠，碳酸氢钠，柠檬酸三钠，具有肉类和鱼肉等肉质量的改善效果。肉类质量改良剂在冷冻肉类或密封其间或蒸煮容器之前用作预处理剂。蒸煮食品的冷冻食品是通过在预定时间内冷冻肉或将肉浸入包含肉质量改进剂的溶液的容器中来生产的。版权所有（C）2012，JPO＆INPIT

4. 发明专利

JP2009106271A Method for preparing food quality improver, method for producing paste product, food color fading inhibitor, method for producing fading-inhibited food, hot taste development retarder, and method for producing hot taste development-retarded food 有权
标题翻译：用于制备食品质量改进的方法，用于生产糊剂的方法，食品色素减少抑制剂，用于生产食品抑制食品的方法，热变质发酵剂，以及用于生产热饮料开发食品的方法
公开(公告)号：JP2009106271A
公开(公告)日：2009-05-21
申请号：JP2008259097
申请日：2008-10-03
申请人： Aoba Kasei Kk , 青葉化成株式会社
发明人： MATSUMOTO SHUNSUKE , OKIMOTO SUSUMU , YOKOYAMA MICHITAKA , YOSHIDA AKITERU , CHIBA KATSUNORI
IPC分类号： A23L1/03 , A23L1/00 , A23L1/272 , A23L1/317 , A23L1/325 , A23L1/48
摘要： PROBLEM TO BE SOLVED: To provide an easy method for preparing a food quality improver excellent in heat-resistance and improving texture of food up to the inside thereof by controlled separation of oil and fat without increased procedures for treatment, and to provide a method for producing a paste product using the food quality improver, further to provide a food color fading inhibitor and a method for producing a fading inhibited food with which fading of a colored foodstuff is controlled, a hot taste development retarder that makes slow development of hot taste, and a method for producing a hot taste development-retarded food. SOLUTION: The method for preparing a food quality improver includes mixing a 0.001-0.015 mass% aqueous solution of transglutaminase and the gelatin solution based on the total amount of a mixture of gelatin, transglutaminase, and water, then filling the mixture in a prescribed container within 15 min. The amount of the mixed gelatin solution is 1-7.5 mass% based on the total amount. The temperature of the solution during preparation is 25-70°C. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：待解决的问题：提供一种容易的方法，用于通过受控的油脂分离来制备耐热性优异的食物质量改进剂，并且改善食物的质地，而无需增加处理的程序，并提供使用食品质量改进剂生产糊剂的方法，进一步提供食品褪色抑制剂和控制有色食品褪色的褪色抑制食品的制备方法，使味觉发展缓慢剂发展缓慢热味，以及生产热味发育迟缓食品的方法。解决方案：制备食品质量改进剂的方法包括以明胶，转谷氨酰胺酶和水的混合物的总量混合0.001-0.015质量％的转谷氨酰胺酶水溶液和明胶溶液，然后将混合物 15分钟内订明的容器。混合明胶溶液的量为总量的1-7.5质量％。制备过程中溶液的温度为25-70℃。版权所有（C）2009，JPO＆INPIT

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