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1. 发明专利

JP2007117088A Method for producing processed solid food 有权
标题翻译：生产加工固体食品的方法
公开(公告)号：JP2007117088A
公开(公告)日：2007-05-17
申请号：JP2006269300
申请日：2006-09-29
申请人： House Foods Corp , ハウス食品株式会社
发明人： MASUYAMA CHIE , SONOBE KAZUNORI , MORISHITA YASUSHI , KAWAMUKI TAKASHI , SATOMI SHIGEKI , NAKADA HIROKI , ITO SHOICHI , TSUNEIZUMI KATSUE
IPC分类号： A23L1/00 , A23B4/10 , A23L1/31 , A23L1/39
摘要： PROBLEM TO BE SOLVED: To provide solid foods such as meat, fish and shellfish, causing no degradation after long preservation and excellent in preservability, to provide cooked foods containing the solid foods as ingredients, and to provide a method for producing the solid foods. SOLUTION: The method for producing solid foods imparted improving activities of palate feeling retention and preservability comprises (a) contacting an alkaline material and a film-forming material to the surface of the solid foods, (b) performing film-forming treatment of the surface of the foods with a film-forming material by putting the food in a atmosphere of higher temperature than the film-forming temperature of the film-forming material, (c) thermally treating the food under a condition corresponding to or more than at 80°C for 15 min, and (d) at least serially performing above mentioned (a) to (c). The solid foods prepared by the method and cooked foods containing the solid foods as ingredients are provided. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：为了提供肉类，鱼类和贝类等固体食品，长时间保存后不会降解，保存性优异，可以提供含有固体食品的熟食，作为成分，固体食物。解决方案：赋予口感保持性和保存性的改善活性的固体食品的制造方法包括：（a）将碱性物质和成膜材料接触到固体食品的表面，（b）进行成膜处理通过将食物放置在比成膜材料的成膜温度更高的温度的气氛中，用成膜材料制成食品的表面，（c）在对应于或超过成膜材料的条件下对食物进行热处理在80℃下15分钟，和（d）至少连续执行上述（a）至（c）。提供了通过该方法制备的固体食品和含有固体食物作为成分的熟食。版权所有（C）2007，JPO＆INPIT

2. 发明专利

JP2007049950A Method for producing egg-plant processed product, and processed food containing egg plant 有权
标题翻译：生产植物加工产品的方法，以及含有EGG植物的加工食品
公开(公告)号：JP2007049950A
公开(公告)日：2007-03-01
申请号：JP2005238420
申请日：2005-08-19
申请人： House Foods Corp , ハウス食品株式会社
发明人： HAGIWARA CHIE , SONOBE KAZUNORI , HACHISU NAOHIRO , MORISHITA YASUSHI
IPC分类号： A23L19/00 , A23B7/06
摘要： PROBLEM TO BE SOLVED: To provide a method for producing an egg-plant processed product enabling preparation of a processed egg plant so as to stabilize coloring matter, form heated flavor and retain its palate feeling. SOLUTION: The method for producing an egg-plant processed product comprises making fresh egg plant come in contact with oil and fat at 40-70°C followed by eliminating excessive oil and fat from the egg plant, and heating the egg plant in an aerial atmosphere so as to keep the product temperature at 135-190°C. The processed food containing egg plant comprises an egg plant the skin brought into contact with the oil and fat, and thereafter heated in the aerial atmosphere, and has the following color tone at the surface of the skin when eaten, in reference to the color sample of JIS standard color chart: hue is 10PB, brightness is 0-4, chromaticness is 0-4, and hardness is ≥(5×10 3 N/m 2 ). COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种能够制备加工的蛋制品以制备能够稳定着色物质的蛋制品加工产品的方法，形成加热的风味并保持其口感。
解决方案：生产鸡蛋加工产品的方法包括使新鲜蛋类在40-70℃下与油脂接触，然后从鸡蛋植物中除去过多的油脂，并加热鸡蛋植物在空气气氛中，以保持产品温度在135-190℃。含有加工食品的鸡蛋植物包括皮肤与油脂接触的蛋植物，然后在空中气氛中加热，并且在食用时在皮肤表面具有以下色调，参考颜色样品 JIS标准色彩图：色调为10PB，亮度为0-4，色度为0-4，硬度≥（5×10 3 N / m 2 ）。版权所有（C）2007，JPO＆INPIT

3. 发明专利

JP2011152070A Frozen vegetable and processed food suitable for microwave-oven cooking 有权
标题翻译：冷冻蔬菜和加工食品适用于微波炉烹饪
公开(公告)号：JP2011152070A
公开(公告)日：2011-08-11
申请号：JP2010015409
申请日：2010-01-27
申请人： House Foods Corp , ハウス食品株式会社
发明人： MASUYAMA CHIE , MORISHITA YASUSHI , SHIMIZU YUKI
IPC分类号： A23L19/00 , A23B7/04 , A23B7/06 , A23L3/36
摘要： PROBLEM TO BE SOLVED: To provide a frozen vegetable which is used for production of processed food such as retort food and is hardly collapsed when cooked with a microwave oven.
SOLUTION: The frozen vegetable is produced by treating a fresh vegetable not subjected to enzyme deactivation treatment with a calcium ion aqueous solution to be blanched, and thereafter cooling the vegetable so that the time that elapses before the product temperature of the center of the vegetable gets to -5°C after reaching 0°C, is 2-72 hours so as to be hardly collapsed even when cooked with a microwave oven.
COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供一种用于生产加工食品如冷冻食品的冷冻蔬菜，并且当用微波炉烹饪时几乎不会倒塌。解决方案：冷冻蔬菜是通过用不经酶脱水处理的新鲜蔬菜用待蒸发的钙离子水溶液进行处理，然后冷却蔬菜，使得在中心的产物温度之前经过的时间蔬菜在达到0℃后达到-5℃，为2-72小时，即使在用微波炉烹调时几乎不会倒塌。版权所有（C）2011，JPO＆INPIT

4. 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

5. 发明专利

JP2008193926A Processed green vegetable and method for producing the same 有权
标题翻译：加工绿色蔬菜及其生产方法
公开(公告)号：JP2008193926A
公开(公告)日：2008-08-28
申请号：JP2007031002
申请日：2007-02-09
申请人： House Foods Corp , ハウス食品株式会社
发明人： MORISHITA YASUSHI
IPC分类号： A23B7/16 , A23B7/06 , A23B7/14 , A23L19/00
摘要： PROBLEM TO BE SOLVED: To provide processed green vegetables capable of retaining fresh green color which green vegetables naturally have. SOLUTION: A method for producing the processed green vegetables comprises giving alkali treatment and a membrane-making substance to the surface of green vegetables and performing heat treatment to form a membrane of the membrane-making substance. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供能够保留绿色蔬菜自然具有的新鲜绿色的加工绿色蔬菜。解决方案：生产加工的绿色蔬菜的方法包括向绿色蔬菜的表面进行碱处理和制膜物质，并进行热处理以形成制膜物质的膜。版权所有（C）2008，JPO＆INPIT

6. 发明专利

JP2013124131A Method of charging solid/liquid food and facility and monitor thereof 有权
标题翻译：固体/液体食品和设备充电方法及其监测方法
公开(公告)号：JP2013124131A
公开(公告)日：2013-06-24
申请号：JP2011274958
申请日：2011-12-15
申请人： House Foods Corp , ハウス食品株式会社
发明人： SAKURATANI SHUJI , IWATA HITOSHI , FUJITA AKIFUMI , MORISHITA YASUSHI , FUJII YUKA
IPC分类号： B65B57/10 , A23L23/00 , B65B3/26 , B65B3/32
摘要： PROBLEM TO BE SOLVED: To simplify a solid/liquid charging system for charging contents into a container of solid-liquid mixed food.SOLUTION: A liquid component to be charged into the container is charged into the container at first to third stations 12, 14, and 16. At the first, second stations 12 and 14, a solid-liquid mixed fluid that the ingredients of a solid component is mixed with a liquid component is charged into the container. Since the liquid component contained in this solid-liquid mixed fluid is part of the quantity of the liquid component finally charged into the container, the solid-liquid mixed fluid charged at the first, second stations 12 and 14 becomes a solid-liquid mixed fluid rich in solid component. At the third station 16, the remaining liquid component is charged into the container. The solid-liquid mixed fluid is monitored as to whether the ingredients are mixed in the solid-liquid mixed fluid by a monitor portion 116 equipped with a narrow-width inner passage using an optical inspection system.
摘要翻译：要解决的问题：简化用于将内容物装入固体 - 液体混合食物的容器中的固/液装料系统。解决方案：第一至第三站12,14和16将要装入容器的液体组分装入容器中。在第一站，第二站12和14处，固液混合流体，其成分的固体组分与液体组分混合装入容器中。由于该固液混合流体中含有的液体成分是最终装入容器的液体成分量的一部分，所以在第一，第二工位12和14充填的固液混合流体成为固液混合流体丰富的固体组分。在第三站16，将剩余的液体成分装入容器中。通过使用光学检查系统的装备有窄宽度内部通道的监视部分116，监测固体 - 液体混合流体是否混合在固体 - 液体混合流体中。版权所有（C）2013，JPO＆INPIT

7. 发明专利

JP2011072265A Method for producing retort sauce containing tofu 有权
标题翻译：生产含有TOFU的回味酱的方法
公开(公告)号：JP2011072265A
公开(公告)日：2011-04-14
申请号：JP2009228046
申请日：2009-09-30
申请人： House Foods Corp , ハウス食品株式会社
发明人： MASUKO HITOMI , MORISHITA YASUSHI
IPC分类号： A23L23/00
摘要： PROBLEM TO BE SOLVED: To provide a method by which a retort sauce containing somewhat larger Tofu pieces in high quality in a shape of good appearance. SOLUTION: The method for producing the retort sauce containing the Tofu includes following steps: (1) a step of preparing frozen Tofu pieces having a size of at least about 10 mm square or more; (2) a step of preparing a sauce having a viscosity of ≤2,000 mPa s (Brookfield viscometer, rotor No.3, a number of revolutions of 30 rpm, 30 s, and 60°C); (3) a step of filling a container with the frozen Tofu pieces and sauce, and hermetically sealing the container; and (4) a heat sterilizing step of retort heating and sterilizing the container. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供一种具有高质量的稍微较大的豆腐块的蒸馏酱的形状为良好外观的方法。解决方案：含有豆腐的蒸馏酱的生产方法包括以下步骤：（1）制备尺寸为至少约10mm见方或更大的冷冻豆腐片的步骤; （2）制备粘度为≤2,000mPa·s（Brookfield粘度计，转子3号，转数30rpm，30s，60℃）的酱料的工序。（3）用冻结的豆腐片和酱汁填充容器的步骤，并将容器密封; 和（4）对该容器进行蒸煮加热灭菌的热灭菌工序。版权所有（C）2011，JPO＆INPIT

8. 发明专利

JP2007236394A Method of producing processed solid food 审中-公开
标题翻译：生产加工固体食品的方法
公开(公告)号：JP2007236394A
公开(公告)日：2007-09-20
申请号：JP2007134834
申请日：2007-05-21
申请人： House Foods Corp , ハウス食品株式会社
发明人： MASUYAMA CHIE , SONOBE KAZUNORI , MORISHITA YASUSHI , KAWAMUKI TAKASHI , SATOMI SHIGEKI , NAKADA HIROKI , ITO SHOICHI , TSUNEIZUMI KATSUE
IPC分类号： A23L1/00 , A23L1/31 , A23L1/48
摘要： PROBLEM TO BE SOLVED: To provide a solid food, a cooked food containing the solid food as an ingredient thereof, and also to provide a method for producing the same. SOLUTION: The method for producing the solid food imparted with a function of maintaining texture and improving storageability comprises: (a) contacting an alkaline substance and a coating substance with the surface of a solid food; (b) coating the surface of the food with the coating substance by placing the food in an atmosphere at a temperature equal to or higher than the temperature at which the protein in the food is denatured by heat and the coating substance forms a coating in the contacting state; (c) heating the food under conditions equivalent to or more than a temperature of 80°C for 15 minutes; and (d) carrying out at least the treatment of (a) to (c) in that order. The solid food produced according to the process, and a cooked food containing the solid food as an ingredient thereof are provided. As a result, the solid food such as meat or seafood which does not demonstrate a decrease in quality even when stored for a long period of time and has superior storageability, the cooked food containing the solid food as the ingredient thereof, and the method for producing the same are provided. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供固体食物，含有固体食品作为其成分的熟食，以及提供其制备方法。赋予具有保持质地和提高保存性的功能的固体食品的制造方法包括：（a）使碱性物质和涂覆物质与固体食物的表面接触; （b）通过将食物置于等于或高于食物中的蛋白质变温的温度的温度的气氛中，涂覆食物的表面，并且涂覆物质形成涂层接触状态（c）在等于或高于80℃温度的条件下加热食物15分钟; 及（d）按该顺序至少进行（a）至（c）的处理。提供根据该方法生产的固体食品和含有固体食品作为其成分的熟食。结果，即使长时间贮存也没有表现出质量下降，具有优异的储存性的固体食物如肉类或海产品，含有固体食品的熟食品作为其成分，以及用于提供相同的产品。版权所有（C）2007，JPO＆INPIT

9. 发明专利

JP2005052038A Food raw material 审中-公开
标题翻译：食物原料
公开(公告)号：JP2005052038A
公开(公告)日：2005-03-03
申请号：JP2003284699
申请日：2003-08-01
申请人： House Foods Corp , ハウス食品株式会社
发明人： SONOBE KAZUNORI , MORISHITA YASUSHI , MORIYA KANAE , KOIKE KOJI
IPC分类号： A23L35/00 , A23L1/48
摘要： PROBLEM TO BE SOLVED: To provide a food raw material enabling an eater to fully enjoy food taste even when reducing salt in the food. SOLUTION: The food raw material consists mainly of ingredients which are added to other food material to obtain food, and has salinity of 2-20 wt.%. COPYRIGHT: (C)2005,JPO&NCIPI

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