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1. 发明专利

JP2011211934A Method for producing heat sterilized food 审中-公开
标题翻译：生产热灭菌食品的方法
公开(公告)号：JP2011211934A
公开(公告)日：2011-10-27
申请号：JP2010081574
申请日：2010-03-31
申请人： House Foods Corp , ハウス食品株式会社
发明人： SONOBE KAZUNORI , MURAYAMA YUJI , HIRAISHI MANABU , YAMADA SHOHEI , KOBAYASHI MASAO
IPC分类号： A23L3/00 , A23L35/00
摘要： PROBLEM TO BE SOLVED: To provide a method for effectively producing heat sterilized food represented by retort food, shortening a production time and relieving labor of a worker.SOLUTION: This method for producing the heat sterilized food includes mixing and heating oil and fat, a starch-based material, seasoning and water to make liquid food, and filling and sealing the liquid food in a container followed by heat sterilizing. In more details, the method for producing the heat sterilized food includes a base mixture preparing process of mixing and heating oil and fat of ≥35°C melting point, a starch-based material, and part of seasoning to make a molten base mixture, and cooling the melting base mixture to temperature lower than the molten point of oil and fat so as to prepare a solid base mixture, a liquid food producing process of mixing and heating the base mixture prepared in the base mixture preparing process, the remaining part of seasoning, and water to make liquid food, and a heat sterilizing process of filling and sealing the liquid food in a container followed by heat sterilizing.
摘要翻译：要解决的问题：提供一种有效生产由蒸煮食品代表的热灭菌食品的方法，缩短生产时间并减轻工人的劳动。解决方案：该热灭菌食品的制造方法包括将油脂，淀粉基材料，调味料和水制成液体食品，并将液体食品灌装和密封在容器中，然后进行热灭菌。更详细地说，热灭菌食品的制造方法包括：将熔点≥35℃的油脂，淀粉类材料和调料的一部分混合并加热的基础混合物制备方法，制成熔融混合物，将熔融基料混合物冷却至低于油脂的熔点的温度，以制备固体基料混合物，混合和加热在基础混合物制备方法中制备的基础混合物的液体食品生产方法，其余部分调味料和水制成液体食品，以及将液体食品填充并密封在容器中并进行热灭菌的热灭菌过程。

2. 发明专利

JP2011004684A Sauce substantially non-containing raw material derived from animal meat and animal oil and fat 有权
标题翻译：从动物肉和动物油和脂肪中提取大量不含原料
公开(公告)号：JP2011004684A
公开(公告)日：2011-01-13
申请号：JP2009152821
申请日：2009-06-26
申请人： House Foods Corp , ハウス食品株式会社
发明人： OKUMA HIROKO , MASUKO HITOMI , MURAYAMA YUJI , SONOBE KAZUNORI
IPC分类号： A23L23/00
摘要： PROBLEM TO BE SOLVED: To provide sauce non-containing a raw material derived from animal, such as curry sauce, and having flavor and palate feeling comparing favorably with sauce having a raw material derived from animal.SOLUTION: The sauce substantially non-contains a raw material derived from animal meat, and animal oil and fat. The sauce has a size allowing to pass a sieve of a 11,200 μm opening and be on a sieve of a 2,000 μm opening, and contains 5-70 mass% of particulates (first particulates) of a vegetable raw material, having a hardness of (1.0×10N/m) to (1.0×10N/m).
摘要翻译：要解决的问题：提供来自动物的原料，例如咖喱酱，并且具有与源自动物的原料的酱料相比具有风味和腭感的酱汁。解决方案：酱汁基本上不含有源自动物肉的原料，动物油脂。酱料的尺寸允许通过11,200μm开口的筛子，并且在2000μm开口的筛上，并且含有5-70质量％的植物原料的微粒（第一颗粒），硬度为（ 1.0×10N / m）〜（1.0×10N / m）。

3. 发明专利

JP2008212035A Cooked rice packaged in chilled-storage container, and method for producing the same 有权
标题翻译：冷藏包装在冷藏储存容器中的烹饪食品及其生产方法
公开(公告)号：JP2008212035A
公开(公告)日：2008-09-18
申请号：JP2007052335
申请日：2007-03-02
申请人： House Foods Corp , ハウス食品株式会社
发明人： SONOBE KAZUNORI , MORISHITA YASUSHI
IPC分类号： A23L7/10
摘要： PROBLEM TO BE SOLVED: To provide high-quality cooked rice packaged in a chilled-storage container which is prevented from causing moisture transport, or the like between cooked rice and ingredients, when distributed and stored in a chilled state so as to be stable in quality, and which is prepared so that the texture and flavor of the cooked rice and the ingredients become superior at eating. SOLUTION: The cooked rice packaged in a chilled-storage container is such that cooked rice and ingredients larger than the rice grain of the cooked rice are charged in a molded container, while a head space is made, hermetically sealed and subjected to heat sterilization to be stored at 0-10°C, with the moisture content of the cooked rice 2-20 days after the heat sterilization is 50-70 mass% and the aging degree thereof is 20% or higher. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：为了提供包装在冷冻储存容器中的高质量的米饭，当冷藏状态下分配和储存时，防止米饭和成分之间的水分运输等发生，以便质量稳定，准备好，使得米饭和成分的质地和味道在进食时变得更好。
解决方案：冷藏储存容器中包装的米饭的烹饪方法是将熟米饭和大米饭的成分装入模制的容器中，同时制成顶部空间，气密密封并经受在0-10℃下保存加热灭菌，加热灭菌后2-20天，熟米饭的含水量为50-70质量％，老化程度为20％以上。版权所有（C）2008，JPO＆INPIT

4. 发明专利

JP2004049216A Method for producing boiled rice, method for producing molded boiled rice, and the molded boiled rice 有权
标题翻译：生产煮沸米的方法，生产模制煮沸的米的方法，以及模制的煮沸的米
公开(公告)号：JP2004049216A
公开(公告)日：2004-02-19
申请号：JP2003032983
申请日：2003-02-10
申请人： House Foods Corp , ハウス食品株式会社
发明人： SONOBE KAZUNORI , OHASHI HIROTOMO , HAYAMIZU RYOICHI , TAOKA KOICHI , KITAGAWA YASUHIRO , UEDA KYOKO , MASUYAMA CHIE
IPC分类号： A23L7/10 , A23L1/10
摘要： PROBLEM TO BE SOLVED: To provide a method for producing boiled rice capable of preventing the rice from being sticky, to provide molded cooked rice prevented from being sticky and scarcely causing adhesion to the hand and a container, and provide a method for producing the molded boiled rice. SOLUTION: This method for producing the boiled rice comprises boiling water-absorbed rice which is given by making raw material rice absorb water in an amount necessary for boiling the rice, without using boiling water. The method for producing the molded boiled rice comprises preparing the water-absorbed rice by making the raw material rice absorb the water in the amount necessary for boiling the rice, packing the water-absorbed rice into the container so that the container has a gas content of 5-35 vol% after the container is packed with the rice and sealed, sealing the container without adding the boiling water, and boiling the packed water-absorbed rice. The molded boiled rice has an extracted solid content of the boiled rice particles of 1-5 wt%. COPYRIGHT: (C)2004,JPO
摘要翻译：解决问题的方法：提供一种能够防止米糊状的煮饭的制造方法，能够防止糊状的熟米糊粘，几乎不引起与手和容器的粘合，提供一种方法生产模制的水煮饭。解决方案：这种煮米饭的制造方法包括：煮沸的水分吸收米，这是通过使原料米以不需要沸水的方式吸收煮米饭所需的量的水而得到的。制造成型水稻的方法包括：通过使原料米以水煮沸所需的量吸收水分来制备吸水米，将吸水米包装到容器中，使得容器具有气体含量在容器装满米饭后密封5-35体积％，密封容器而不加入沸水，煮沸包装的吸水米。煮熟的米饭具有1-5重量％的煮米饭颗粒的提取固体含量。版权所有（C）2004，JPO

5. 发明专利

JPH10295337A PRODUCTION OF SEASONING MATERIAL FOR ROUX AND PRODUCTION OF ROUX 失效
公开(公告)号：JPH10295337A
公开(公告)日：1998-11-10
申请号：JP11273597
申请日：1997-04-30
申请人： HOUSE FOODS CORP
发明人： SONOBE KAZUNORI , DOI TAKAKO
IPC分类号： A23L23/10 , A23L27/00 , A23L1/40 , A23L1/22
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a seasoning material for roux to impart taste and fragrance characteristic to a mixed spice of curry powder, etc., to curry, etc., without deteriorating palatability, and to provide a method for producing a roux excellent in taste and fragrance containing the seasoning material. SOLUTION: The method for producing a seasoning material for a roux consists of adding 30-120 pts.wt. of a mixed spice to 100 pts.wt. of an oil and fat, and treating the mixture at 70-160 deg.C for 5-120 min. Subsequently, the oil phase is collected and used as a seasoning material, or the oil phase is compounded as a main component of a seasoning material. Alternatively, 30-120 pts.wt. of a mixed spice and 30-300 pts.wt. of one or more selected from bones of animals and fishes, shells of shell fishes, and spicy vegetables are added to 100 pts.wt. of an oil and fat, and the resultant mixture are heated at 70-160 deg.C for 5-120 min. Subsequently, the oil phase is collected and used as a seasoning material, or the oil phase is compounded as a main component of a seasoning material. In order to produce a roux, 1-50 wt.% the seasoning material prepared by an above-mentioned method is added to raw materials, and the mixture is heated.

6. 发明专利

JPH06117988A RAW MATERIAL BITING TESTER 失效
公开(公告)号：JPH06117988A
公开(公告)日：1994-04-28
申请号：JP29194692
申请日：1992-10-07
申请人： HOUSE FOODS CORP
发明人： TANIHARA NOZOMI , SONOBE KAZUNORI
IPC分类号： G01N11/00 , A23L5/30 , G01N33/02
摘要： PURPOSE:To obtain a raw material biting tester which can surmise mechanical suitability of raw material. CONSTITUTION:A raw material biting tester comprises a housing of a cylinder having a sample loading inlet passed through a side wall of the cylinder and pressurizing and sealing means of the inlet, a valve of a columnar body having an outer diameter of a size capable of forming a predetermined clearance to a bore of the housing and rotatably supported to the housing, and a testing unit having a raw material holding mechanism. Further, the tester comprises a constant-temperature oven for so controlling as to maintain a temperature of heat medium constant by circulating the medium to the testing unit, a measuring unit coupled directly to the testing unit through a rotary shaft to measure a torque value of the shaft, and a power unit having speed shifting means coupled directly to the measuring unit through the shaft and a motor.

7. 发明专利

JP2009189314A Seasoning material 有权
标题翻译：季节材料
公开(公告)号：JP2009189314A
公开(公告)日：2009-08-27
申请号：JP2008034369
申请日：2008-02-15
申请人： House Foods Corp , ハウス食品株式会社
发明人： KAMATA KENICHI , KUROBE RYOKO , OGAKI YUKIKO , SONOBE KAZUNORI , HATTORI KAZUHIRO
IPC分类号： A23L27/00
摘要： PROBLEM TO BE SOLVED: To provide a seasoning material only mixed with cooked solid food such as cooked rice to easily obtain separately dried palate feeling and to uniformly impart favorable flavor to the solid food. SOLUTION: The seasoning material contains seasoning components, a hydrophilic emulsifier or egg yolk having HLB 8-18, and a lipophilic emulsifier having HLB 3-7. The seasoning material comprises O/W-type emulsion having 20-40 mass% of moisture and 45-80 mass% of oil and fat, and composed of an aqueous phase as a continuous phase, and an oil phase as a dispersion phase. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：为了提供与熟米饭等熟制的固体食物混合的调味料，以容易地获得单独干燥的腭感，并均匀地赋予固体食物良好的风味。
解决方案：调味料含有调味成分，具有HLB 8-18的亲水乳化剂或蛋黄，以及HLB 3-7的亲脂性乳化剂。调味材料包括20-40质量％水分和45-80质量％油脂的O / W型乳液，由作为连续相的水相和作为分散相的油相组成。版权所有（C）2009，JPO＆INPIT

8. 发明专利

JP2007091312A Molded container and molded container main body 审中-公开
标题翻译：模具集装箱和模具集装箱主体
公开(公告)号：JP2007091312A
公开(公告)日：2007-04-12
申请号：JP2005286012
申请日：2005-09-30
申请人： House Foods Corp , ハウス食品株式会社
发明人： SONOBE KAZUNORI , HACHISU NAOHIRO , OTSUKA KUNIO , FUKUMORI NAOHITO , HIRANO SHINGO
IPC分类号： B65D1/26 , B65D43/08 , B65D81/34
摘要： PROBLEM TO BE SOLVED: To provide a molded container which avoids a degradation of the appearance thereof, prevents grip portions from being much heated compared with a conventional container, and protects the grip portion from being soiled with bubbling-over contents. SOLUTION: The molded container is formed of a molded container main body which has a flange on a peripheral portion of an upper opening, and the grip portions formed at the flange portion, and a cap member covering the container main body. The flange portion has a conical side surface portion formed on an external side thereof in a manner of opening downward, and the cap member has an inward-facing protrusion formed on the entire periphery of a side surface thereof, for engaging with the side surface portion of the flange portion from outside, and a portion supporting the same. Thus when the cap member is engaged with the molded container main body, the protrusion deforms the side surface portion of the molded container main body, thereby hermetically engaging with the same. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：为了提供避免其外观劣化的模制容器，与常规的容器相比，防止把手部分被加热，并且保护把手部分不被冒泡内容物弄脏。解决方案：模制容器由模制容器主体形成，该模制容器主体在上部开口的周边部分上具有凸缘，并且形成在凸缘部分处的握持部分和覆盖容器主体的盖构件。凸缘部具有形成在其外侧的锥形侧表面部分，该锥形侧表面部分以向下开口的方式形成，并且帽部件具有形成在其侧表面的整个周边上的向内突出部，用于与侧表面部分的凸缘部分和支撑凸缘部分的部分。因此，当盖构件与模制容器主体接合时，突起使模制容器主体的侧表面变形，从而与其成气密接合。版权所有（C）2007，JPO＆INPIT

9. 发明专利

JP2004229580A Formed food of cereal 审中-公开
公开(公告)号：JP2004229580A
公开(公告)日：2004-08-19
申请号：JP2003023247
申请日：2003-01-31
申请人： House Foods Corp , ハウス食品株式会社
发明人： SONOBE KAZUNORI , HAYAMIZU RYOICHI , KITAGAWA YASUHIRO , TAOKA KOICHI , UEDA KYOKO
IPC分类号： A23L7/10 , A23L1/10
摘要： PROBLEM TO BE SOLVED: To enable various eating methods to be imaged and to enable the eating method to be enjoyed by free ideas at a time from getting the food to conveying the food to the mouth. SOLUTION: A retort boiled rice sheet 1 has a size of about 90 mm×about 90 mm×about 7 mm (equivalent to the thickness of three layers obtained by horizontally laying rice grains) in length (L1)×width (L2)×height(H), and a porosity of 5-30 vol.%, preferably 7-26 vol.%, most preferably 14-20 vol.%. The weight of the boiled rice sheet 1 is about 40-65 g equivalent to about 1/3 bowl of the boiled rice. COPYRIGHT: (C)2004,JPO&NCIPI

10. 发明专利

JP2003144085A SEASONING MATERIAL FOR FRYING AND METHOD FOR PRODUCING THE SAME 审中-公开
公开(公告)号：JP2003144085A
公开(公告)日：2003-05-20
申请号：JP2002088006
申请日：2002-03-27
申请人： HOUSE FOODS CORP
发明人： SONOBE KAZUNORI , MAKURA TOMOE , TAKADA SHOJI , TSUJIO AKIKO , SHIMIZU TAKAAKI
IPC分类号： A23L35/00 , A23L27/00 , A23L1/22 , A23L1/48
摘要： PROBLEM TO BE SOLVED: To provide a seasoning material for frying, consisting of a W/O type emulsion composition excellent in emulsion stability, and capable of simply cooking fried foods such as a fried rice, etc., having a good feeling to palate and eat feeling, and a method for producing the same. SOLUTION: This seasoning material of the W/O type emulsion composition for frying, containing a flavor component is characterized by containing an emulsifying agent having 2 HLB value and a high melting point. The method for producing the seasoning material is provided by mixing liquid state oils and fats at 25 deg.C with solid state oils and fats and heating to obtain an oil phase, cooling the oil phase at a lower temperature than the melting point of the emulsifying agent having >2 HLB value and a high melting point, then adding the emulsifying agent having 2 HLB value and the high melting point to the oil phase and agitating, and then adding and mixing an aqueous phase containing the flavor component to produce the W/O type emulsion composition.

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