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1. 发明专利

JP2005027535A Mellow health vinegar and method for producing the same 有权
标题翻译： MELLOW HEALTH VINEGAR AND METHOD FOR PRODUCE THE SAME
公开(公告)号：JP2005027535A
公开(公告)日：2005-02-03
申请号：JP2003194290
申请日：2003-07-09
申请人： Japan Science & Technology Agency , Mitsui Herupu Kk , Yamaguchi Prefecture , 三井ヘルプ株式会社 , 山口県 , 独立行政法人科学技術振興機構
发明人： SAEKI AKIHIKO , WATANABE YOSHIAKI , WATANABE HIROTOSHI
IPC分类号： C12J1/00
摘要： PROBLEM TO BE SOLVED: To provide a health vinegar maximally using fructooligosaccharides, polyphenol compounds, and the like which are useful ingredients contained in the tuberous roots of Smallanthus sonchifolia, and to provide a method for producing the same. SOLUTION: This mellow health vinegar produced by fermenting the juice of the tuberous roots of Smallanthus sonchifolia is characterized by containing ≥1 wt. % of fructooligosaccharides and ≥0.1 wt. % of polyphenol compounds which originate from the juice. The health vinegar preferably has an acetic acid concentration of 1 to 6 wt. %. The method for producing the mellow health vinegar is characterized by thermally treating the unskinned tuberous roots of Smallanthus sonchifolia at a temperature exceeding 80°C for 5 to 60 minutes, crushing and squeezing the treated unskinned tuberous roots, thermally treating the obtained juice at a temperature of 65 to 80°C for 10 to 30 min, adding ethanol to the sterilized juice, subjecting the mixture to an acetic acid fermentation, or to an alcohol fermentation and then an acetic acid fermentation. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：使用作为小竹节结节根中含有的有用成分的低聚果糖，多酚化合物等来最大限度地提供保健醋，并提供其制造方法。
解决方案：通过发酵小麦根结果汁生产的这种醇厚的保健醋的特征在于含有≥1重量％％的低聚果糖和≥0.1重量％来自果汁的多酚化合物的百分比。保健醋的乙酸浓度优选为1〜6重量％。％。用于生产醇香保健醋的方法的特征在于，在超过80℃的温度下热处理小叶松果根5至60分钟，粉碎和挤压经处理的非皮肤结节根，在温度下热处理所获得的果汁在65至80℃下进行10至30分钟，向灭菌的汁液中加入乙醇，使混合物进行乙酸发酵或乙醇发酵，然后进行乙酸发酵。版权所有（C）2005，JPO＆NCIPI

2. 发明专利

JP2006180804A Low-alcoholic beverage comprising fructooligosaccharide and method for producing the same 审中-公开
标题翻译：包含木瓜糖的低酒精饮料及其生产方法
公开(公告)号：JP2006180804A
公开(公告)日：2006-07-13
申请号：JP2004379051
申请日：2004-12-28
申请人： Mitsui Herupu Kk , 三井ヘルプ株式会社
发明人： SAEKI AKIHIKO , WATANABE YOSHIAKI , WATANABE HIROTOSHI
IPC分类号： C12G3/02 , A23L33/00
摘要： PROBLEM TO BE SOLVED: To provide a brewed low-alcoholic beverage comprising a fructooligosaccharide, polyphenols, etc., contained in a tuberous root of a yacon (Polymnia sonchifolia) and having a body and tastiness and to provide a method for producing the beverage. SOLUTION: The low-alcoholic beverage is produced by using a pressed juice of the tuberous root of the yacon through fermentation. The alcoholic beverage comprises ≥0.9 wt.% of the fructooligosaccharide and ≥0.08 wt.% of the polyphenols in ingredients of the alcoholic beverage. Furthermore, the alcoholic beverage preferably has 1-6 wt.% of alcoholic concentration. The method for producing the beverage is carried out as follows. The tuberous root with the skin of the yacon is heat-treated at a temperature of >80°C for 5-60 min and then pulverized and pressed. The resultant pressed juice is heat-treated at 65-80°C for 10-30 min to afford a sterilized pressed juice. A yeast is subsequently added to the sterilized pressed juice and alcoholic fermentation is performed. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：待解决的问题：提供一种含有果肉（Polymnia sonchifolia）结节根中含有的低聚果糖，多酚等的酿造的低酒精饮料，并且具有身体和口味，并提供生产方法饮料。解决方案：低酒精饮料通过发酵使用yacon的块茎根的压榨果汁生产。酒精饮料包含≥0.9重量％的低聚果糖和≥0.08重量％的酒精饮料成分中的多酚。此外，酒精饮料优选具有1-6重量％的酒精浓度。饮料的制造方法如下进行。将具有愈伤组织皮肤的结节根在> 80℃的温度下热处理5-60分钟，然后粉碎并压制。将得到的压榨汁在65-80℃下热处理10-30分钟，得到灭菌的压榨汁。随后将酵母加入灭菌的压榨汁中，进行酒精发酵。版权所有（C）2006，JPO＆NCIPI

3. 发明专利

JP2008118894A Combination vegetable drink containing yacon squeezed juice, and method for ingesting the same 有权
标题翻译：含有YACON SQUEEZED JUICE的组合蔬菜饮料及其相同方法
公开(公告)号：JP2008118894A
公开(公告)日：2008-05-29
申请号：JP2006305350
申请日：2006-11-10
申请人： Mitsui Herupu Kk , 三井ヘルプ株式会社
发明人： WATANABE YOSHIAKI , WATANABE HIROTOSHI , WATANABE YUJI , WADA MASAKO
IPC分类号： A23L2/02
摘要： PROBLEM TO BE SOLVED: To provide combination vegetable drink simultaneously achieving a clear tone of color with rich variation and nutrient balance in total, and to provide a method for ingesting the combination vegetable drink. SOLUTION: The combination vegetable drink is obtained by setting a plurality of kinds of juice which is distinguished by using different colors classified by efficacy, i.e, setting a plurality of drinks of (a)-(g) seven colors as follows: (a) a reddish yellow drink containing ≥40% yacon yellow squeezed juice A and ≥30% carrot squeezed juice, (b) a light green drink containing ≥40% yacon green squeezed juice (B) and ≥40% soymilk, (c) a purple drink containing ≥80% A or B and ≥10% blueberry squeezed juice, (d) a red drink containing ≥60% A and ≥20% tomato squeezed juice, (e) a green drink made from ≥50% B and remaining of green vegetables, (f) a yellow drink containing ≥80% B, a small amount of lemon, and yacon vinegar, and (g) a yellowish orange drink containing ≥15% B, 60% apple squeezed juice, and ≥7% yacon vinegar, and having other vegetable squeezed juice in the remaining. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供组合蔬菜饮料，同时实现总体上具有丰富变化和营养平衡的清晰色调色调，并提供摄取组合蔬菜饮料的方法。解决方案：组合蔬菜饮料是通过设定多种果汁来获得的，该汁是通过使用按功效分类的不同颜色来区分的，即如下设置（a） - （g）七种颜色的多种饮料：（a）含有≥40％黄瓜黄色榨汁A和≥30％胡萝卜榨汁的淡黄色饮料，（b）含有≥40％益生绿色榨汁（B）和≥40％豆浆的浅绿色饮料（c））含有≥80％A或B和≥10％蓝莓榨汁的紫色饮料，（d）含有≥60％A和≥20％番茄榨汁的红色饮料，（e）由≥50％B制成的绿色饮料剩余的绿色蔬菜，（f）含有≥80％B，少量柠檬和洋葱醋的黄色饮料，和（g）含有≥15％B，60％苹果榨汁的黄橙色饮料和≥ 其余蔬菜汁均含有7％的酸味醋。版权所有（C）2008，JPO＆INPIT

4. 发明专利

JP2003299460A Green yacon powder and method for producing the same 审中-公开
标题翻译：绿色粉末及其制造方法
公开(公告)号：JP2003299460A
公开(公告)日：2003-10-21
申请号：JP2002142208
申请日：2002-04-08
申请人： Ikeda Shokken Kk , Mitsui Herupu Kk , Sanuki Engyo Kk , 三井ヘルプ株式会社 , 池田食研株式会社 , 讃岐塩業株式会社
发明人： WATANABE HIROTOSHI , FUKUNAGA TOSHIHIRO , TAKASHIMA KAZUYUKI , YAMAGUCHI SHINICHIRO , AOI YOSUKE
IPC分类号： A23L1/275
摘要： PROBLEM TO BE SOLVED: To provide a dried powder assuming a green color tone and having a flavor of powdered green tea without bitterness by using leaves and stems of yacon (Polymnia sonchifolia) and to provide a method with which the dried powder can simply be produced. SOLUTION: The green yacon powder comprises a pulverized material of a dried material of leaves and stems of the yacon and assumes a color tone in which values of the L*a*b* colorimetric system have relationships. 30≤L*≤60, a*≤0 and -1.25a*+4≤b*≤-1.25a*+26. The green yacon powder having the flavor of the powdered green tea without the bitterness is produced by bringing the leaves and stems of the yacon into contact with hot water or steam at ≥80°C, then drying the leaves and stems at ≤120°C and subsequently pulverizing the dried leaves and stems. COPYRIGHT: (C)2004,JPO
摘要翻译：待解决的问题：为了提供一种具有绿色调的干燥粉末，并且通过使用yacon（Polymnia sonchifolia）的叶子和茎，具有不含苦味的粉状绿茶的风味，并提供干粉可以简单地生产。解决方案：绿色yacon粉末包含干燥的叶子干燥材料的粉碎材料和yacon的茎，并且呈现L * a * b *比色系统的值具有关系的色调。 30≤L*≤60，a *≤0和-1.25a * +4≤b*≤-1.25a * + 26。没有苦味的绿茶粉，具有粉红色的绿茶味，通过使yacon的叶和茎与≥80℃的热水或蒸汽接触，然后将叶和茎干燥至≤120℃ 并随后粉碎干燥的叶和茎。版权所有（C）2004，JPO

5. 发明专利

JP2003299466A Powdered drink and method for producing the same 审中-公开
标题翻译：粉末饮料及其生产方法
公开(公告)号：JP2003299466A
公开(公告)日：2003-10-21
申请号：JP2002142209
申请日：2002-04-08
申请人： Mitsui Herupu Kk , 三井ヘルプ株式会社
发明人： WATANABE YOSHIAKI , FUKUNAGA TOSHIHIRO , WATANABE HIROTOSHI
IPC分类号： A23L2/38 , A23L2/58 , A23L2/60
摘要： PROBLEM TO BE SOLVED: To provide a dried Smallanthus sonchifolia root tuber product having a high commercial value. SOLUTION: This powdered drink is characterized by comprising the dried powder of Smallanthus sonchifolia root tuber, exhibiting a color system L* value of ≥10 and containing saccharides including fructooligosaccharide in an amount of ≥20 wt.%. The powdered drink can be obtained by drying the Smallanthus sonchifolia root tuber at a temperature of 100 to 130°C until giving a water content of ≤1 wt.% and then pulverizing the dried product. COPYRIGHT: (C)2004,JPO
摘要翻译：要解决的问题：提供具有高商业价值的干燥的小竹根根块茎产品。解决方案：这种粉状饮料的特征在于包含干燥粉末的小叶根茎，表现出≥10倍的色系L *值，含有低于≥20重量％的低聚果糖的糖类。粉末饮料可以通过在100-130℃的温度下干燥小叶根茎，直到水含量≤1重量％，然后粉碎干燥的产品来获得。版权所有（C）2004，JPO

6. 发明专利

JP2000316505A QUALITY-IMPROVING AGENT OF NOODLE AND NOODLE USING THE SAME 失效
公开(公告)号：JP2000316505A
公开(公告)日：2000-11-21
申请号：JP2000102833
申请日：2000-02-28
申请人： MITSUI HERUPU KK , FUMOTO YOSHINORI
发明人： WATANABE HIROTOSHI
IPC分类号： A23L7/109 , A23L1/16
摘要： PROBLEM TO BE SOLVED: To obtain a quality-improving agent for noodles capable of obtaining high quality noodles excellent in viscoelasticity, having strong stiffness, good in smoothness for passing through the throat and requiring a short boiling time and provide noodles using the same. SOLUTION: This noodle quality-improving agent contains a fructooligosaccharide-containing material or a fructooligosaccharide-containing material and a useful organic acid as effective ingredients. The fructooligosaccharide-containing material is fructooligosaccharide itself or can be a water soluble ingredient of yacon root tuber, a liquid obtained by solid- liquid separating the yacon root tuber or a powder obtained from the water soluble ingredient of yacon root tuber. The quality improving agent for noodles is brought to be contained in grain flours in 0.25-1.5 pts.wt. in terms of solid based on 100 pts.wt. of the grain flours or further an edible organic acid is brought to be contained in 0.002-0.2 pts.wt. based on 100 pts.wt. of grain flours to obtain noodles.

7. 发明专利

JP2002101859A YACON SOYBEAN MILK DRINK 失效
公开(公告)号：JP2002101859A
公开(公告)日：2002-04-09
申请号：JP2000338299
申请日：2000-09-28
申请人： MITSUI HERUPU KK
发明人： WATANABE HIROTOSHI
IPC分类号： A23L19/10 , A23L2/38 , A23L2/52 , A23L11/00 , A23L1/20 , A23L1/214
摘要： PROBLEM TO BE SOLVED: To provide a new yacon soybean milk drink which can complement the defects of soybean milk and yacon juice, respectively, has a new good taste different from the tastes of the soybean milk and yacon juice, and is good for health, while the soybean milk drunk for the health has the characteristic grassy smell of the soybeans, scarcely has sweetness, and is not a nice drink liked by everybody and further while the yacon juice prepared from yacon noticed as a health natural food has the characteristic mud smell of the yacon and is not an especially impressive nice drink. SOLUTION: The advantages of the good healthy vegetables comprising the beans and the taro are used, respectively, to complement their weak points each other, and the grassy smell and the mud smell can perfectly be masked by the addition of honey. Namely, the shortage in the sweetness of the soybean milk is complemented with the fructooligosaccharide of the yacon tuberous roots. A specific amount of the soybeans milk is added to the yacon juice having a simple taste comprising only the sweet taste of the yacon juice, thereby enabling to convert the yacon juice into the drink having a deep and good taste liked by everybody.

8. 发明专利

JP2001057843A QUALITY IMPROVING AGENT FOR BREAD 失效
公开(公告)号：JP2001057843A
公开(公告)日：2001-03-06
申请号：JP27731999
申请日：1999-08-23
申请人： MITSUI HERUPU KK
发明人： WATANABE HIROTOSHI , IGUCHI HIDEO
IPC分类号： A21D2/36
摘要： PROBLEM TO BE SOLVED: To obtain a quality improving agent to provide bread having springiness unlike that of conventional bread, excellent in crisp feeling, moisture retention, juiciness and keeping quality, causing no deterioration of palate feeling or appearance due to heating using a microwave oven after frozen, and also adaptable to intention for natural, healthy or genuine thing. SOLUTION: This quality improving agent comprises green or yellow Polymniosonchifolia squeezed juice obtained by processing Polymniosonchifolia root tuber which originally comes from Andean territory and is obtained through organic cultivation with no agrochemicals under specific conditions. The quality improving agent is added to bread dough, and the resultant dough is kneaded by well-known sponge and dough method or direct method, fermented and then baked.

9. 发明专利

JP2003225050A DRIED YACON AND METHOD OF PRODUCING THE SAME 审中-公开
公开(公告)号：JP2003225050A
公开(公告)日：2003-08-12
申请号：JP2002064504
申请日：2002-02-01
申请人： MITSUI HERUPU KK
发明人： WATANABE HIROTOSHI , FUKUNAGA TOSHIHIRO , HASHIMOTO HEIJI
IPC分类号： A23L19/00 , A23B7/02 , A23B7/153 , A23L19/10 , A23L1/212 , A23L1/214
摘要： PROBLEM TO BE SOLVED: To provide dried yacons which have excellent long-term storability without deterioration, retain their natural taste and give good food feeling and to provide a method of readily producing the dried yacons. SOLUTION: The dried yacons are in sliced pieces of yacon tuberous roots, include aliphatic carboxylic acids at least on their surfaces and have a water content of 3-13 wt.%. The dried yacons is produced by slicing yacon tuberous roots, bringing the slices into contact with a solution of aliphatic carboxylic acids, followed by drying the slices with heat. COPYRIGHT: (C)2003,JPO

10. 发明专利

JP2000333642A GREEN CRUSHED PRODUCT OF POLYNNIA SONCHIFOLIA AND GREEN JUICE OF POLYNNIA SONCHIFOLIA 失效
公开(公告)号：JP2000333642A
公开(公告)日：2000-12-05
申请号：JP18407899
申请日：1999-05-25
申请人： MITSUI HERUPU KK
发明人： WATANABE HIROTOSHI
IPC分类号： A23L1/275 , A23L1/30 , A23L2/02 , A23L2/52 , A23L7/109 , A23L19/10 , A61K31/00 , A61K36/28 , A61P43/00 , A23L1/16 , A23L1/214 , A61K35/78
摘要： PROBLEM TO BE SOLVED: To provide a brilliant green Polynnia sonchifolia extract which is stable for a long period by perfectly controlling the browning phenomenon of Polynnia sonchifolia and rather positively utilizing the browning phenomenon, wherein the Polynnia sonchifolia is a root vegetable which originates in South America, belongs to the family Compositae, and is discolored into a black brown color, when crushed in air. SOLUTION: The green extract of Polynnia sonchifolia is obtained by removing the skin of the Polynnia sonchifolia, treating the treated Polynnia sonchifolia with hot water for a constant time to remove a blue pigment which is developed by a self pigment, crushing the treated Polynnia sonchifolia, obtaining the oxidatively developed green Polynnia sonchifolia extract, and then again thermally treating the extract. The green extract is also similarly obtained by removing the skin from the Polynnia sonchifolia, crushing the Polynnia sonchifolia in air, leaving the obtained extract for a constant time, and then thermally treating the extract.

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