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1. 发明专利

JP2009189315A Solid food coloring material 有权
标题翻译：固体食品色料
公开(公告)号：JP2009189315A
公开(公告)日：2009-08-27
申请号：JP2008034370
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
IPC分类号： A23L5/41 , A23L7/10
摘要： PROBLEM TO BE SOLVED: To provide a solid food coloring material only mixed with cooked solid food such as cooked rice so as to easily and uniformly impart favorable colors to the solid food.
SOLUTION: The solid food coloring material is composed of an aqueous phase as a continuous phase, and an oil phase as a dispersion phase, and comprises O/W-type emulsion containing 20-40 mass% of moisture, 45-80 mass% of oil and fat, and a coloring agent. A method for coloring solid food comprises sprinkling the whole surface of the solid food with the solid food coloring material.
COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：提供仅与煮熟的固体食物如熟米混合的固体食物着色材料，以便容易且均匀地赋予固体食物良好的颜色。解决方案：固体食物着色材料由作为连续相的水相和作为分散相的油相组成，并且包含含有20-40质量％水分的O / W型乳液，45-80 油脂的质量％和着色剂。固体食物着色的方法包括用固体食物着色材料撒上固体食物的整个表面。版权所有（C）2009，JPO＆INPIT

2. 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

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