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1. 发明专利

JP2005278534A Bread dough and bread 有权
标题翻译： BREAD DOUGH AND BREAD
公开(公告)号：JP2005278534A
公开(公告)日：2005-10-13
申请号：JP2004098539
申请日：2004-03-30
申请人： Fuji Oil Co Ltd , 不二製油株式会社
发明人： YAMAGUCHI YUKIHIRO , KIMOTO MINORU , SHIMOKAWA KENJI , YAMAMOTO MISAKO
IPC分类号： A21D8/02 , A21D2/18 , A21D2/34 , A21D13/00
摘要： PROBLEM TO BE SOLVED: To provide bread dough that can give bread having excellent taste, smell, soft feeling and crispness and provide bread.
SOLUTION: This bread dough is obtained by adding a foam composition including white egg, saccharide, starch and stabilizers to raw dough of wheat flour. The stabilizer is obtained by selecting at least one or two from locust bean gum, pectin, xanthan gum, guar gum, gellan gum, natural gellan gum, carrageenan, tamarind seed gum, tara gum, cellulose, cellulose derivatives, alginic acid, sodium alginate, and water-soluble hemicellulose. The bread of this invention is obtained by baking the bread dough.
COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：提供可以给出具有优异味道，气味，柔软感和脆性并提供面包的面包的面包面团。
解决方案：通过向小麦粉的生面团中加入包括白蛋，糖，淀粉和稳定剂的泡沫组合物来获得该面团。通过从刺槐豆胶，果胶，黄原胶，瓜尔胶，结冷胶，天然结冷胶，角叉菜胶，罗望子籽胶，塔拉胶，纤维素，纤维素衍生物，海藻酸，海藻酸钠中选择至少一种或两种来获得稳定剂，和水溶性半纤维素。本发明的面包是通过烘焙面包面团获得的。版权所有（C）2006，JPO＆NCIPI

2. 发明专利

JP2004357643A Gas-containing composition and method for producing the same 审中-公开
公开(公告)号：JP2004357643A
公开(公告)日：2004-12-24
申请号：JP2003163094
申请日：2003-06-09
申请人： Fuji Oil Co Ltd , Hanatachi Shokuhin Kogyo Kk , 不二製油株式会社 , 花太刀食品工業株式会社
发明人： YAMAZAKI TAMIHIDE , NISHITANI KAZUKO , KISHIDA KAYO , KIMOTO MINORU
IPC分类号： A23G3/00 , A23G3/34
摘要： PROBLEM TO BE SOLVED: To obtain a gas-containing composition producible on an industrial level, hygienically preservable for a long period, having meringue-like light palatability and high foam stability, keeping the foam after baking, and useful for confectionery production, bakery and dessert, and provide a method for producing the gas-containing composition. SOLUTION: The gas-containing composition contains xanthan gum and cellulose in a composition containing albumen and sugars. The content of albumen is 1-12 wt.% based on the total gas-containing composition in terms of solid content. The composition contains 0.1-15 pts. of xanthan gum and 1-200 pts. of cellulose based on 100 pts. of albumen in terms of solid content. The gas-containing composition is produced by mixing and frothing albumen, sugars, xanthan gum and cellulose. The frothed mixture is heat-treated at 50-90°C. A frozen gas-containing composition is produced by freezing the gas-containing composition. COPYRIGHT: (C)2005,JPO&NCIPI

3. 发明专利

JP2000210017A PRODUCTION OF CREAM CHEESE LIKE FOOD AND BAKERY PRODUCT BY USING THE SAME 失效
公开(公告)号：JP2000210017A
公开(公告)日：2000-08-02
申请号：JP1041199
申请日：1999-01-19
申请人： FUJI OIL CO LTD
发明人： YAMAGUCHI YUKIHIRO , KIMOTO MINORU
IPC分类号： A23C20/02 , A21D13/08 , A23D7/00
摘要： PROBLEM TO BE SOLVED: To obtain a soft cream cheese like food without using starch, having a good melting property in the mouth and resistance to baking in a state of being wrapped up. SOLUTION: This method for producing a cream cheese like food is provided by mixing and emulsifying 2-15 wt.% protein, 15-70 wt.% oil and fat, and 83-15 wt.% water, and adjusting the pH of the emulsion at 3.0-6.5 and 1.15-10.10 μm particle diameter in >=80 wt.% oil droplets. A bakery product is produced by wrapping the cream cheese like food in a dough and baking.

4. 发明专利

JP2000184854A FOOD HAVING PROCESS CHEESE-LIKE HARDNESS AND ITS PRODUCTION 失效
公开(公告)号：JP2000184854A
公开(公告)日：2000-07-04
申请号：JP36409998
申请日：1998-12-22
申请人： FUJI OIL CO LTD
发明人： KITAGAWA SAYURI , YAMAGUCHI YUKIHIRO , KIMOTO MINORU
IPC分类号： A23C19/00 , A23C20/00
摘要： PROBLEM TO BE SOLVED: To readily obtain the subject food comprising uniformly scattered various solid foods by dispersing a coagulant to a food showing a pasty state at a room temperature by a specific method. SOLUTION: A coagulant and, if required, a solid food are dispersed into a food showing a pasty state at a room temperature without heating and melting the pasty food and then the food is heat-set (allowed to stand and heated) and cooled. In the operation, one or more kinds selected from an oil-in-water type emulsion, a flour paste and a custard cream can be used as the pasty food. A cream cheese and various kinds of vegetable cheeses similar to the cream cheese are preferably used as the oil-in-water type emulsion.

5. 发明专利

JPH09205977A SOUFFLE FOR HOT SOUFFLE AND MANUFACTURE THEREFOR 失效
公开(公告)号：JPH09205977A
公开(公告)日：1997-08-12
申请号：JP1626396
申请日：1996-02-01
申请人： FUJI OIL CO LTD
发明人： YAMAMOTO YOSHIYO , KIMOTO MINORU , SAWADA JUNKO
IPC分类号： A23G3/00 , A21D8/00 , A21D13/08 , A23G3/34 , A23G3/50
摘要： PROBLEM TO BE SOLVED: To provide a method capable of manufacturing the hot souffle of excellent flavor and taste in a short time by performing heating by a microwave oven. SOLUTION: Souffle dough is prepared in a container capable of using the microwave oven. In a state where a heating atmostphere is sectioned to the upper surface and the side face of the container in the oven, the upper surface of the dough is heated so as to be slightly burned and the inside of the dough is heated so as not to be solidified even though flowability is lost. The upper surface of the dough is slightly burned, the side face of the dough is heated so as not to be solidified even though the flowability is lost and a room to expand by microwave oven heating still remains.

6. 发明专利

JPH0725796B1 失效
公开(公告)号：JPH0725796B1
公开(公告)日：1995-03-22
申请号：JP50658888
申请日：1988-08-05
申请人： FUJI OIL CO LTD
发明人： SUGANO MICHIHIRO , KIMOTO MINORU
IPC分类号： A61K38/00 , C07K14/415 , C12P21/06

7. 发明专利

JPS62143697A PRODUCTION OF OLIGOPEPTIDE MIXTURE 失效
公开(公告)号：JPS62143697A
公开(公告)日：1987-06-26
申请号：JP28168585
申请日：1985-12-13
申请人： FUJI OIL CO LTD
发明人： KIMOTO MINORU , MATSUO TAKAAKI , YAMAMOTO TAKASHI , HASHIMOTO YUKIO
IPC分类号： C12P21/06 , A23J3/34 , C12R1/465 , C12R1/66
摘要： PURPOSE:To produce the titled substance having decreased bitter taste in high yield and short time, by subjecting a protein to enzymatic decomposition in the presence of an endo-type protease or exo-type protease. CONSTITUTION:A protein such as albumen, soya protein, soybean whey protein, etc., is subjected to enzymatic decomposition in an aqueous system containing an endo-type protease and an exo-type protease at 6-10pH under the same enzymatic decomposition condition for 0.5-1.0hr. The undecomposed component or a peptide mixture obtained by removing the undecomposed component is again subjected to enzymatic decomposition to obtain an oligopeptide mixture having low bitter taste and an average chain length of 3-10 and containing 5-35% free amino acid.

8. 发明专利

JP2002125596A FLOUR PASTES AND METHOD FOR MANUFACTURING THE SAME 失效
公开(公告)号：JP2002125596A
公开(公告)日：2002-05-08
申请号：JP2000330032
申请日：2000-10-30
申请人： FUJI OIL CO LTD
发明人： NOGUCHI JUNICHI , KIMOTO MINORU
IPC分类号： A23G3/00 , A23G3/34
摘要： PROBLEM TO BE SOLVED: To manufacture flour pastes preservable for a long period even with out using a preservative or a preservable period-extending agent, free from giving such a heavy palatability that is caused by poor meltability in the mouth being common in the conventional flour paste, and capable of giving custard taste which is fresh and, at the same time, full-bodied. SOLUTION: The flour pastes containing a starch, a sugar, and an oil-and-fat as essential components, and having an antibacterial activity. The flour paste contains 15-30 wt.% of the oil-and-fat, and 20-80 wt.% of lactic fermentation milk having antibacterial activity based on the whole weight of the flour paste. Further, a method for manufacturing the flour paste characterized in that 15-30 wt.% of the oil-and-fat, and 20-80 wt.% of the lactic fermentation milk having antibacterial activity based on the whole weight of the flour paste are used for preparing the flour paste from a starch, a sugar, and an oil-and-fat.

9. 发明专利

JP2001299212A MODIFIER FOR BREAD AND METHOD FOR MANUFACTURING BREAD 失效
公开(公告)号：JP2001299212A
公开(公告)日：2001-10-30
申请号：JP2000126909
申请日：2000-04-27
申请人： FUJI OIL CO LTD
发明人： YAMAGUCHI YUKIHIRO , KIMOTO MINORU , WAZAWA YASUYUKI , KIMURA TOMONORI
IPC分类号： A23D7/00 , A21D2/14 , A21D2/26
摘要： PROBLEM TO BE SOLVED: To provide a modifier for breads which is an oil in water type lactic fermentation product, capable of maintaining softness of the breads without any emulsifier and improving shelf life of the breads without any preservative, and to provide a method for manufacturing breads. SOLUTION: This modifier for breads in an oil in water type fermentation product excluding emulsifier, including 5-35 wt.% of oils and fats, 1-10 wt.% of protein and pH of 3.5-5.0 and the method for manufacturing breads.

10. 发明专利

JPH0892123A SOYBEAN PROTEIN ENZYMATIC DECOMPOSITION PRODUCT HAVING LOW PHOSPHORUS CONTENT AND USED FOR RENAL DISEASES 失效
公开(公告)号：JPH0892123A
公开(公告)日：1996-04-09
申请号：JP23342294
申请日：1994-09-28
申请人： FUJI OIL CO LTD
发明人： KIMOTO MINORU , AKASAKA YOSHIMI
IPC分类号： A23L1/305 , A61K38/00 , A61P3/00 , C12P21/06
摘要： PURPOSE: To obtain the soybean protein enzymatic decomposition product extremely low in the total phosphorus content, quite low in the phytic acid form phosphorus content, and capable of being effectively and safely used as a protein nutritive source for renal diseases. CONSTITUTION: The soybean protein enzymatic decomposition product for the renal diseases has a total phosphorus content of

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