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1. 发明专利

JP2013141420A Seasoning containing soy sauce 有权
标题翻译：包含大豆的季节
公开(公告)号：JP2013141420A
公开(公告)日：2013-07-22
申请号：JP2012001677
申请日：2012-01-06
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： MIZUTANI TOMOKO , SATO MIEKO
IPC分类号： A23L27/50
摘要： PROBLEM TO BE SOLVED: To provide a new seasoning containing soy sauce using solid soy sauce.SOLUTION: The seasoning containing soy sauce contains edible oil, the solid soy sauce, and granular vegetable protein. The granular vegetable protein accounts for 2 mass% or more, and the total amount of the solid soy sauce and the granular vegetable protein is 34 mass% or less. Freeze-dry soy sauce as the solid soy sauce is produced by mixing soy sauce, unrefined soy sauce and a vehicle and processing the mixture by a freeze-drying method. Such a seasoning containing soy sauce can be put on various dishes and also eaten as it is, so as to make an eater enjoy the texture and taste of the freeze-dry soy sauce.
摘要翻译：要解决的问题：使用固体酱油提供含有酱油的新调味料。解决方案：含酱油的调味料含有食用油，固体酱油和颗粒状植物蛋白。粒状植物蛋白占2质量％以上，固体酱油和粒状植物蛋白的总量为34质量％以下。通过将酱油，未精制酱油和载体混合并通过冷冻干燥方法处理混合物来制备作为固体酱油的冷冻酱油。这种含酱油的调味料可以放在各种菜肴上，也可以直接吃，以使食客享受冷冻酱油的质感和口味。

2. 发明专利

JP2013212078A Method for producing packaged soy sauce-containing tasty composition 有权
标题翻译：生产包装大豆含量的组合物的方法
公开(公告)号：JP2013212078A
公开(公告)日：2013-10-17
申请号：JP2012084248
申请日：2012-04-02
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： MIZUTANI TOMOKO , SATO EMIKO
IPC分类号： A23L27/00
摘要： PROBLEM TO BE SOLVED: To surely provide a packaged soy sauce-containing tasty composition with a moisture content of 5 mass% or less using solid soy sauce, dry ingredients, powdery seasonings and cooking oil as raw materials without impairing filling property and working efficiency to a packaging container.SOLUTION: Solid soy sauce, dry ingredients, powdery seasonings and cooking oil for covering a raw material surface are uniformly mixed to prepare a tasty composition with each material entangled through the cooking oil while causing no separation of the cooling oil for covering the raw material surface, and cooking oil for flavoring is added thereto to form a transparent cooking oil layer on the outer peripheral surface of the tasty composition, thus obtaining a packaged soy sauce-containing tasty composition with the moisture content of 5 mass% or less.
摘要翻译：要解决的问题：使用固体酱油，干成分，粉状调味料和食用油作为原料，确保提供含水量为5质量％以下的包装的含酱油的美味组合物，而不损害填充性能和工作效率包装容器。解决方案：将固体酱油，干成分，粉状调味料和用于覆盖原料表面的烹饪油均匀混合以制备美味的组合物，每种材料通过烹饪油缠结，同时不分离用于覆盖的冷却油加入原料表面和调味用烹调油，在美味组合物的外周面上形成透明的烹调油层，得到含水量为5质量％以下的包装的含酱油的美味组合物。

3. 发明专利

JP2006006236A Method for preventing syneresis of processed food and syneresis-preventing agent 审中-公开
标题翻译：预防加工食品和综合防止剂的综合方法
公开(公告)号：JP2006006236A
公开(公告)日：2006-01-12
申请号：JP2004189568
申请日：2004-06-28
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： MIZUTANI TOMOKO , SANO HARUMI , YAMAMOTO TETSUO
IPC分类号： A23L1/00 , A23L1/03 , A23L1/48
摘要： PROBLEM TO BE SOLVED: To provide a method for preventing the syneresis of a processed food, a syneresis-preventing agent and a processed food preventing the syneresis from its ingredients. SOLUTION: (1) This method for preventing the syneresis of the processed food is characterized by adding puffed cereals to the ingredient of the processed food. (2) The method for preventing the syneresis of the processed food is characterized by adding 0.5-20 % (w/w) puffed cereals to the ingredient of the processed food. (3) The method for preventing the syneresis of the processed food is characterized that the processed food is fries, dim sums, processed meat, processed fish meat, processed soybean or salads as set forth in claim 1 or 2. (4) The syneresis-preventing agent for the processed food is characterized by containing the puffed cereals. (5) The processed food is characterized by containing the syneresis-preventing agent as described in (4). COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：提供一种防止加工食品脱水收缩的方法，脱水收集防止剂和防止其成分脱水收缩的加工食品。解决方案：（1）这种防止加工食品脱水收缩的方法的特征在于将加味谷物加入到加工食品的成分中。（2）防止加工食品的脱水收缩的方法的特征在于向加工食品的成分中加入0.5-20％（w / w）的膨化谷物。（3）防止加工食品的脱水收缩的方法的特征在于，加工食品是权利要求1或2所述的薯条，点心，加工肉，加工鱼肉，加工大豆或沙拉。（4）脱水收缩加工食品的预防剂的特征在于含有膨化谷物。（5）加工食品的特征在于含有如（4）所述的脱水收集剂。版权所有（C）2006，JPO＆NCIPI

4. 发明专利

JP2007289017A Puffed glutinous rice and method for producing the same 审中-公开
标题翻译： PUFFED GLUTINOUS米和其生产方法
公开(公告)号：JP2007289017A
公开(公告)日：2007-11-08
申请号：JP2006117515
申请日：2006-04-21
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： MIZUTANI TOMOKO , SANO HARUMI , YAMAMOTO TETSUO
IPC分类号： A23L7/10
摘要： PROBLEM TO BE SOLVED: To provide a puffed glutinous rice reduced in adhesion to manufacturing lines of a puffing device through solving the following problem where gelatinized glutinous rice adheres to the manufacturing lines of a puffing device when using polished glutinous rice in puffing the glutinous rice; and to provide a method for producing the puffed glutinous rice. SOLUTION: The puffed glutinous rice is obtained by puffing glutinous brown rice followed by polishing the puffed brown rice. The puffed glutinous rice is improved in its productivity and cooking property so as to be broadly usable in the site of processing food such as rice confectionery, rice cake or red-bean rice. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：为了提供膨化糯米，通过解决以下问题，减少了与膨化装置的生产线的粘附性，当使用抛光糯米时，糊化糯米粘附在膨化装置的生产线上糯米; 并提供膨化糯米的制造方法。
解决方案：膨化糯米是通过糯米糯米，然后抛光膨化的糙米获得的。膨化糯米的生产性和烹饪性能得到提高，可广泛用于加工食品如米糕，米糕或红豆米的部位。版权所有（C）2008，JPO＆INPIT

5. 发明专利

JP2006025678A Coating mix for deep-fried food and method for producing deep-fried food 审中-公开
标题翻译：用于深层食品的涂料混合物和用于生产深层食品的方法
公开(公告)号：JP2006025678A
公开(公告)日：2006-02-02
申请号：JP2004208306
申请日：2004-07-15
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： MIZUTANI TOMOKO , SANO HARUMI , YAMAMOTO TETSUO
IPC分类号： A23L7/157 , A23L5/10
摘要： PROBLEM TO BE SOLVED: To provide a deep-fried food good in flower-bloomed appearance, having crisp palate feeling, and seldom causing loss of firmness of its coatings even after the lapse of time. SOLUTION: (1) A coating mix for the deep-fried food characterized by containing puffed cereals is provided. (2) Specifically, in the coating mix described in (1) above, the puffed cereals consist of one or more of the following: puffed rice, puffed barley, puffed rye, puffed wheat, puffed oats, puffed corn, puffed barnyard millet, puffed millet, puffed maize, puffed soybean, puffed red bean and puffed peanut. (3) More specifically, in the coating mix described in (1) or (2) above, the puffed cereals content is 0.1-20 wt.%. (4) A method for producing the deep-fried food is provided, comprising coating ingredients with a coating liquid prepared using the mix described in (1), (2) or (3) followed by deep-frying. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：为了提供花式外观的油炸食品，具有酥脆的感觉，并且即使在时间过后也很少引起其涂层的硬度损失。解决方案：（1）提供以包含膨化谷物为特征的油炸食品的涂料混合物。（2）具体而言，在上述（1）所述的涂料混合物中，膨化谷物由以下一种或多种组成：膨化米，膨化大麦，膨化黑麦，膨化小麦，膨化燕麦，膨化玉米，膨化稗黍，膨化的小米，膨化的玉米，膨化的大豆，膨化的红豆和膨化的花生。（3）更具体地，在上述（1）或（2）所述的涂料混合物中，膨化谷物含量为0.1-20重量％。（4）提供一种生产油炸食品的方法，其包括用（1），（2）或（3）中所述的混合物制备的涂布液涂覆成分，然后进行油炸。版权所有（C）2006，JPO＆NCIPI

6. 发明专利

JP2005270043A Puffed rice and method for producing the same 有权
标题翻译：捣碎的米和其生产方法
公开(公告)号：JP2005270043A
公开(公告)日：2005-10-06
申请号：JP2004090978
申请日：2004-03-26
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： MIZUTANI TOMOKO , KAWAMURA HARUMI , TAKAKU TOMOYUKI , YAMAMOTO TETSUO , NAKAJIMA YASUHIKO
IPC分类号： A23L1/10 , A23L1/18
摘要： PROBLEM TO BE SOLVED: To obtain a puffed rice having an expansion ratio of 2-5 and a bulk density of 0.20-0.35 g/ml, a puffed rice giving the taste and palatability of ordinary cooked rice simply by immersing the puffed in hot water for several minutes and a puffed rice having a hardness of 1.03E+06 to 1.64E+06 dyn/cm 2 (measured on one grain at 90% compression). SOLUTION: The puffed rice is produced by heating polished rice for several seconds under pressure in the presence of pressurized hot gas and abruptly releasing the polished rice in a low-pressure atmosphere. The pressurized hot gas is superheated steam having a gauge pressure of 4-7 kg/cm 2 G and a temperature 100-120°C higher than the saturated steam temperature corresponding to the pressure. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：待解决的问题：为了获得膨胀比为2-5，堆积密度为0.20-0.35g / ml的膨化米，通过将膨化的水蒸气浸泡在普通米饭中，可以提供普通米饭的味道和适口性的膨化米在热水中浸泡数分钟，并将硬度为1.03E + 06至1.64E + 06达因/厘米2的膨化米（在90％压缩下在一粒上测量）。解决方案：在加压热气体存在下，在压力下加热抛光米数秒钟，并在低压气氛中突然释放抛光的米，制成膨化米。加压热气体是表压为4-7kg / cm 2 SPG的过热蒸汽，比对应于压力的饱和蒸气温度高100-120℃。版权所有（C）2006，JPO＆NCIPI

7. 发明专利

JP2013017424A Soy sauce-containing seasoning 有权
标题翻译：大包含季节
公开(公告)号：JP2013017424A
公开(公告)日：2013-01-31
申请号：JP2011153280
申请日：2011-07-11
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： MIZUTANI TOMOKO , SATO MIEKO
IPC分类号： A23L27/50
摘要： PROBLEM TO BE SOLVED: To provide a new soy sauce-containing seasoning using solid soy sauce.SOLUTION: The soy sauce-containing seasoning includes an edible oil, 1.1 mass% or more and 30 mass% of less of freeze-drying soy sauce, and 3 mass% or less of water. The freeze-drying soy sauce is produced by a freeze-drying production method by mixing soy sauce, unrefined soy sauce and an excipient. Such a soy sauce-containing seasoning can be put on various dishes and eaten as it is, and is enjoyable in the texture and taste of the freeze-drying soy sauce.
摘要翻译：要解决的问题：使用固体酱油提供新的含酱油调味料。解决方案：含酱油调味料包括食用油，1.1质量％以上30质量％以下的冷冻干燥酱油，3质量％以下的水。冷冻干燥酱油通过混合酱油，未精制酱油和赋形剂的冷冻干燥生产方法制备。这种含酱油的调味料可以放在各种菜肴上，原样食用，并且在冷冻干燥的酱油的质地和味道上是愉快的。版权所有（C）2013，JPO＆INPIT

8. 发明专利

JP2012060996A Retort food of barley and method for producing the same 有权
标题翻译：巴尔的回收食品及其生产方法
公开(公告)号：JP2012060996A
公开(公告)日：2012-03-29
申请号：JP2011178805
申请日：2011-08-18
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： MIZUTANI TOMOKO , SATO MIEKO
IPC分类号： A23L7/10 , A23L3/00
摘要： PROBLEM TO BE SOLVED: To provide a retort food of barley of high commercial value, in which the binding of wheat grains with each other is suppressed without using an emulsifier, and brownish discoloration is prevented, and to provide a method for producing the same.SOLUTION: Barley is immersed to water with an edible oil added thereto, heated, drained, and then enclosed in a container for retorting.
摘要翻译：待解决的问题：提供一种高价值的大麦蒸煮食品，其中小麦籽粒彼此的结合在不使用乳化剂的情况下被抑制，并且防止了褐色变色，并且提供了一种生产方法一样。
解决方案：将大麦浸入水中，加入食用油，加热，排干，然后封闭在用于蒸煮的容器中。版权所有（C）2012，JPO＆INPIT

9. 发明专利

JP2011244712A Deep-color powdery soy sauce, and method for producing the same 审中-公开
标题翻译：深色粉末大豆酱及其生产方法
公开(公告)号：JP2011244712A
公开(公告)日：2011-12-08
申请号：JP2010118870
申请日：2010-05-25
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： MIZUTANI TOMOKO , OKAYASU MAKOTO , OKABE HIROMI , MATSUI HIRONORI
IPC分类号： A23L27/50 , A23L19/18
摘要： PROBLEM TO BE SOLVED: To provide deep-color powdery soy sauce having deep color tone, no bitterness and also high stability in caking during storage.SOLUTION: The deep-color powdery soy sauce having a glucose concentration of not more than 40 mg/g and also an absorbance of not less than 0.5 in 470 nm of 1% (w/v) aqueous solution is obtained by: adding soy sauce to deep-color soy sauce prepared by adding sugar and organic acid, inorganic acid, or its salt followed by heating the mixture; heating the resultant mixture until a glucose concentration of the mixture reaches 3.0 mg/g or less so as to obtain raw material deep-color soy sauce; and drying and pulverizing the raw material deep-color soy sauce.
摘要翻译：要解决的问题：提供具有深色调的深色粉末酱油，没有苦味，并且在储存期间结块的高稳定性。解决方案：在470nm的1％（w / v）水溶液中，葡萄糖浓度不超过40mg / g，吸光度不小于0.5的深色粉末状酱油通过以下方法得到：将酱油加入通过加入糖和有机酸，无机酸或其盐制备的深色酱油，然后加热混合物; 加热混合物的葡萄糖浓度达到3.0mg / g以下，得到原料深色的酱油; 并干燥和粉碎原料深色酱油。版权所有（C）2012，JPO＆INPIT

10. 发明专利

JP2010226970A Swollen red bean and method for producing the same 有权
标题翻译： SWOLLEN RED BEAN及其生产方法
公开(公告)号：JP2010226970A
公开(公告)日：2010-10-14
申请号：JP2009075354
申请日：2009-03-26
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： MIZUTANI TOMOKO , MATSUI HIRONORI , NAGAO KENJI , SATO MIEKO
IPC分类号： A23L11/00
摘要： PROBLEM TO BE SOLVED: To obtain granular swollen red beans free from cracking grains to make outer appearance good, and enabling making bright bluish purple boiled rice containing red beans, only by boiling together with rice without performing preliminary work such as soaking raw red beans in water to swell followed by boiling once to remove harshness.
SOLUTION: The granular swollen red beans having 700-780g/L bulk density are obtained by pressurizing and heating raw red beans at a gauge pressure of 0.4-0.65 MPa with 180-210°C superheated steam followed by releasing to under atmospheric pressure.
COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：为了获得没有龟裂颗粒的颗粒状膨胀红豆，使外观好，并且能够在不进行诸如浸泡原料的初步工作的情况下与米饭一起煮熟而制成含有红豆的亮蓝色紫色紫色米饭红豆在水中膨胀，然后沸腾一次以消除粗糙。
解决方案：具有700-780g / L堆积密度的颗粒状膨胀红豆通过在180-210℃过热蒸汽中以0.4-0.65MPa的表压加压和加热原料红豆，然后释放至低于大气压压力。版权所有（C）2011，JPO＆INPIT

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