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1. 发明专利

JP2015015905A 食品用保存剤审中-公开
标题翻译：食品保鲜
公开(公告)号：JP2015015905A
公开(公告)日：2015-01-29
申请号：JP2013143235
申请日：2013-07-09
申请人：扶桑化学工業株式会社 , Fuso Chemical Co Ltd
发明人： MINAMIDA MASARU , OKADA MARIKO
IPC分类号： A23L3/3508 , A23L15/00
摘要：【課題】食品の風味や食感への影響を最小限に抑えながら、食品を保存する手段を提供すること。【解決手段】乳酸イオン及び酢酸イオンを含む水溶液である、食品用保存剤。【選択図】なし
摘要翻译：要解决的问题：提供在最小化对食物香味和质地的影响的同时储存食物的方法。溶液：食品防腐剂是包含乳酸盐离子和乙酸根离子的水溶液。

2. 发明专利

JP2004359908A Purified glucosamine salt and manufacturing method therefor 审中-公开
公开(公告)号：JP2004359908A
公开(公告)日：2004-12-24
申请号：JP2003162947
申请日：2003-06-06
申请人： Fuso Chemical Co Ltd , 扶桑化学工業株式会社
发明人： SHIRAISHI TOSHIKUNI , OKADA YUKIO , MINAMIDA MASARU
IPC分类号： A23L1/30 , C08B37/08
摘要： PROBLEM TO BE SOLVED: To obtain a purified glucosamine salt that has excellent taste, solubility and safety, and is made of fine particles obtained without pulverizing steps, and to provide a method for manufacturing the purified glucosamine salt that can produce the salt with a high yield in a short time. SOLUTION: According to the method for manufacturing the purified glucosamine salt, a crude glucosamine salt is dissolved in water, the solution is subjected to crystallization in which a solvent that hardly dissolves the glucosamine salt in an amount 0.2-5 times as much as that of the water in the solution is added to the solution, followed by cooling, and the crystallized glucosamine salt is recovered and dried. The purified glucosamine salt has not more than 1.0% of water, and not less than 98% of the glucosamine salt, in which not less than 60 wt.% of the whole glucosamine salt has a particle size of not more than 36 mesh. COPYRIGHT: (C)2005,JPO&NCIPI

3. 发明专利

JP2005139138A Method for producing sodium erythorbate 审中-公开
标题翻译：生产硫酸钠的方法
公开(公告)号：JP2005139138A
公开(公告)日：2005-06-02
申请号：JP2003378884
申请日：2003-11-07
申请人： Fuso Chemical Co Ltd , 扶桑化学工業株式会社
发明人： SHIRAISHI TOSHIKUNI , OKADA YUKIO , MINAMIDA MASARU
IPC分类号： C07D307/62 , B01D9/02
摘要： PROBLEM TO BE SOLVED: To provide a method for producing sodium erythorbate by which the sodium erythorbate can be produced in a yield higher than that by a conventional method for producing the sodium erythorbate and in a time shorter than that in the conventional method, and the highly safe sodium erythorbate can be produced because of extremely little fear of emergence of microorganisms in crystallization.
SOLUTION: The method for producing the sodium erythorbate comprises (1) a step for crystallizing the sodium erythorbate by adding a liquid hardly dissolving the sodium erythorbate to a solution of the sodium erythorbate, and (2) a step for separating the crystal of the crystallized sodium erythorbate.
COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：待解决的问题：提供一种生产异抗坏血酸钠的方法，通过该方法可以以比常规生产异硫氰酸钠的方法更高的产率生产异抗坏血酸钠，并且在比常规方法短的时间内，并且可以生产高度安全的异抗坏血酸钠，因为对结晶中微生物的出现的恐惧极少。解决方案：制备异抗坏血酸钠的方法包括：（1）通过将几乎不溶于异抗坏血酸钠的液体添加到异抗坏血酸钠的溶液中来结晶异硫氰酸钠的步骤，和（2）分离晶体的步骤的结晶的异抗坏血酸钠。版权所有（C）2005，JPO＆NCIPI

4. 发明专利

JP2009082067A Conditioning agent for food, and food containing the same 审中-公开
标题翻译：食品调味剂，以及含有食品的食品
公开(公告)号：JP2009082067A
公开(公告)日：2009-04-23
申请号：JP2007255938
申请日：2007-09-28
申请人： Fuso Chemical Co Ltd , 扶桑化学工業株式会社
发明人： MINAMIDA MASARU , MATSUMURA SHIGETOYO
IPC分类号： A23L3/3508 , A23L17/00 , A23L29/00
摘要： PROBLEM TO BE SOLVED: To provide a conditioning agent for food, containing high-safety acetic acid and/or acetate and being suppressed in the acetic acid odor of acetic acid and/or acetate, and to provide food which contains the conditioning agent for food. SOLUTION: This conditioning agent for food contains acetic acid and/or its salt, and gluconic acid and/or its salt. Specifically, the conditioning agent contains sodium acetate and sodium gluconate, or the pH of the conditioning agent is adjusted to be in the range of 5-9.2. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：提供含有高安全性乙酸和/或乙酸盐并被抑制在乙酸和/或乙酸盐的乙酸气味中的食品调理剂，并提供含有调理剂的食物食物代理解决方案：该食品调理剂含有乙酸和/或其盐，以及葡萄糖酸和/或其盐。具体地说，调理剂含有乙酸钠和葡萄糖酸钠，或调节剂的pH调节在5-9.2的范围内。版权所有（C）2009，JPO＆INPIT

5. 发明专利

JP2000083570A RAW NOODLES IMPROVED IN QUALITY AND IMPROVEMENT OF QUALITY THEREFOR 失效
公开(公告)号：JP2000083570A
公开(公告)日：2000-03-28
申请号：JP26281798
申请日：1998-09-17
申请人： FUSO CHEMICAL CO LTD
发明人： SHIRAISHI TOSHIKUNI , OKADA YUKIO , MINAMIDA MASARU , TSUBOTA HIROSHI
IPC分类号： A21D2/02 , A21D2/08 , A23L7/109 , A23L1/16
摘要： PROBLEM TO BE SOLVED: To obtain a raw noodle improved in quality having no demerits of e.g. reducing the palatability by making a dusting powder containing a specific pH adjustor adhere to the surface of the noodle. SOLUTION: This raw noodle improved in quality is obtained by making a dusting powder containing an acid type pH adjustor adhere to the surface of the noodle, wherein the acid type pH adjustor is pref. one or more selected from the group consisting of citric acid, malic acid, fumaric acid, monosodium fumarate, acid sodium pyrophosphate and acid sodium metaphosphate. The noodle is also obtained by making a dusting powder containing an acid type pH adjustor and shelf life improver adhere to the surface of the noodle.

6. 发明专利

JP2001346556A FRUIT ACID-CONTAINING DRINK 失效
公开(公告)号：JP2001346556A
公开(公告)日：2001-12-18
申请号：JP2000168863
申请日：2000-06-06
申请人： FUSO CHEMICAL CO LTD
发明人： SHIRAISHI TOSHIKUNI , MINAMIDA MASARU
IPC分类号： A23L2/38 , A23L1/30 , A23L1/304 , A23L2/39 , A23L2/52
摘要： PROBLEM TO BE SOLVED: To obtain a new drink having an acceptable taste and containing fruit acids at high concentrations with a suppressed acidic taste, and enabling the digestion of mineral components at the same time. SOLUTION: The drink contains fruit acids, a sweetener and a basic mineral salt. It contains 2-5 g of the fruit acids, 2-15 g of the sweetener and 50-300 mg of the basic mineral salt in terms of mineral components in 100 ml of the drink. The fruit acids-containing drink preferably combinedly contains a mineral component other than the basic mineral salt at a weight ratio in a range of 5-20% in terms of mineral component based on the mineral component of the basic mineral salt.

7. 发明专利

JP2001340063A MAGNESIUM-SUPPLEMENTARY FOOD AND DRINK 失效
公开(公告)号：JP2001340063A
公开(公告)日：2001-12-11
申请号：JP2000162791
申请日：2000-05-31
申请人： FUSO CHEMICAL CO LTD
发明人： SHIRAISHI TOSHIKUNI , MANAKI TATSUO , MINAMIDA MASARU
IPC分类号： A23G3/34 , A21D13/08 , A23G3/00 , A23G3/48 , A23G9/32 , A23G9/44 , A23G9/52 , A23L1/304 , A23L2/38 , A23L2/52 , A23L7/109 , A23L11/00 , A23L13/60 , A23L17/00 , A23L19/00 , A23L19/12 , A23L35/00
摘要： PROBLEM TO BE SOLVED: To provide magnesium-supplementary food and drink suppressed in odd or bitter taste and capable of efficiently taking magnesium indispensable to the human body but liable to be short of in the human body without losing the taste inherent in the food and drink. SOLUTION: This magnesium-supplementary food and drink is produced by adding, to a raw material or a seasoning liquid, magnesium salt(s) of organic acid(s) such as citric acid, gluconic acid, succinic acid, tartaric acid, malic acid, lactic acid, acetic acid, itaconic acid, adipic acid and/or fumaric acid. This magnesium-supplementary food and drink enables a user to reduce the intake of inorganic ion such as sulfate ion or chloride ion and efficiently take magnesium.

8. 发明专利

JP2000253842A RAW NOODLE HAVING IMPROVED QUANTITY AND QUALITY IMPROVING METHOD 失效
公开(公告)号：JP2000253842A
公开(公告)日：2000-09-19
申请号：JP6052199
申请日：1999-03-08
申请人： FUSO CHEMICAL CO LTD
发明人： SHIRAISHI TOSHIKUNI , OKADA YUKIO , MINAMIDA MASARU , TSUBOTA HIROSHI
IPC分类号： A23L7/109 , A23L1/16
摘要： PROBLEM TO BE SOLVED: To provide a method for prolonging the relishing period of raw Chinese noodles without lowering palatability and damaging flavor by a method to prevent putrifiation of the noodle inhibit a because the Chinese noodle is made by kneading wheat flour with a brine as an alkaline aqueous solution and thus has peculiar flavor and palatability, but is a raw state even becoming in a product and it is easily putrefied. SOLUTION: This quality improving method for raw noodles is composed of using a powder containing baked calcium and adhering it on the surface of raw noodles, and addition to the baked calcium, a hardly water-soluble organic acid or an organic acid covered with an oil and fat which is hardly water-soluble and easily soluble in hot water may be contained.

9. 发明专利

JP2000175651A AGENT AND METHOD FOR IMPROVING SWEETNESS 失效
公开(公告)号：JP2000175651A
公开(公告)日：2000-06-27
申请号：JP35718298
申请日：1998-12-16
申请人： FUSO CHEMICAL CO LTD
发明人： SHIRAISHI TOSHIKUNI , OKADA YUKIO , MINAMIDA MASARU
IPC分类号： A23G3/34 , A23F5/24 , A23G3/00 , A23G3/48 , A23L2/02 , A23L2/38 , A23L2/60 , A23L2/68 , A23L27/00 , A23L1/22
摘要： PROBLEM TO BE SOLVED: To obtain a sweetness improving agent capable of suppressing sweetness of a food without reducing the amount of a sweetener and giving sweetness having excellent body feeling and sharpness and fresh feeling by including an organic carboxylic acid (salt) and Ca (salt) or Mg (salt). SOLUTION: This sweetness improving agent capable of suppressing sweetness of a food without reducing the amount of sweetener such as sugar or the like and giving sweetness having excellent body feeling and sharpness and fresh feeling is obtained by including at least one kind of an organic carboxylic acid such as citric acid, malic acid, gluconic acid, adipic acid, succinic acid, tartaric acid, lactic acid, acetic acid, gluconic δ-lactone, or its salt together with calcium or magnesium or at least one kind of their salts such as calcium carbonate, calcium hydroxide, calcium chloride, calcium sulfate, magnesium carbonate, magnesium hydroxide, magnesium chloride or magnesium sulfate.

10. 发明专利

JPH11335696A DEGERMING DETERGENT 失效
公开(公告)号：JPH11335696A
公开(公告)日：1999-12-07
申请号：JP14814298
申请日：1998-05-28
申请人： FUSO CHEMICAL CO LTD
发明人： SHIRAISHI TOSHIKUNI , MINAMIDA MASARU , HAYASAKA KO
IPC分类号： C11D7/22 , C11D7/60
摘要： PROBLEM TO BE SOLVED: To obtain a degerming detergent excellent in sterilizing power against food-poisoning microorganisms, and detergency of organic dirt such as a protein and a fat, having low toxicity, usable as a detergent for a kitchen for washing tableware or the like without anxiety and capable of preventing infection of the food-poisoning microorganisms. SOLUTION: This degerming detergent contains 10-70 wt.%, preferably 30-50 wt.% organic acid such as lactic acid, citric acid, acetic acid and malic acid, >=1 wt.%, preferably 3-20 wt.% nonionic surfactant such as a polyoxyethylene nonylphenyl ether and a polyoxyethylene octylphenyl ether. The detergent is diluted by water or warm water to about 1-5 wt.%, and tableware are dipped in the diluted detergent so as to be sterilized and washed.

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