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1. 发明专利

JPH0556A PROVIDING JELLY CAKE WITH FRAGRANCE 失效
公开(公告)号：JPH0556A
公开(公告)日：1993-01-08
申请号：JP4073191
申请日：1991-02-14
申请人： MEIJI SEIKA KAISHA , HASEGAWA T CO LTD
发明人： DONPOU NORIYUKI , OKI TAKEO , TOYA CHIAKI , OKAMOTO TORU
IPC分类号： A23L21/10 , A23L27/10
摘要： PURPOSE:To provide a jelly cake with fragrance without exerting a bad influence on a transparent feeling, texture, etc., by preventing change of quality of flavor during a production process and preservation period of jelly cake or loss caused by vaporization. CONSTITUTION:An oily flavor to provide a jelly cake with fragrance is previously emulsified or solubilized in a polyhydric alcohol by using a polyglycer fatty acid ester having >=9 HLB to give an emulsion or solution, which is added to a jelly cake so that addition of fragrance having excellent intensity of fragrance, thermostability and storage stability is made possible and a jelly cake having high palatability can be produced.

2. 发明专利

JPH10179078A EXTRACTION OF CACAO WATER-SOLUBLE FLAVOR COMPONENT 失效
公开(公告)号：JPH10179078A
公开(公告)日：1998-07-07
申请号：JP35459396
申请日：1996-12-20
申请人： SHONAN KORYO CORP , MEIJI SEIKA KAISHA
发明人： NOSAKA WATARU , DONPOU NORIYUKI , OKI TAKEO , HANEDA AKINAKA
IPC分类号： A23G1/30 , A23G1/00 , A23L27/10 , C11B9/02 , A23L1/221
摘要： PROBLEM TO BE SOLVED: To provide a processing for producing a good-quality cacao flavor component at a high ratio in liquefied carbon dioxide extraction in order to acquire the cacao flavor component having good quality. SOLUTION: At the time of extracting the water-soluble flavor component from cacao as a raw material, an aq. ethyl alcohol soln. or water is added at a ratio of 1 to 5 pts.wt. to 10 pts.wt. cacao raw material and, thereafter, the component described above is extracted by using the liquefied carbon dioxide. The extract is then frozen and the water phase contg. the component described above is separated.

3. 发明专利

JPH0889173A NEW CHOCOLATE 失效
公开(公告)号：JPH0889173A
公开(公告)日：1996-04-09
申请号：JP23091994
申请日：1994-09-27
申请人： MEIJI SEIKA KAISHA
发明人： KANENO KENICHI , OKI TAKEO , OOSAWA KIMIE
IPC分类号： A23G1/30 , A23G1/00
摘要： PURPOSE: To obtain a product' distributable at a normal temperature in spite of being in a semisolid state at a normal temperature, not causing blooming by solidification in a refrigerator, showing excellent chewing and melt in the mouth, by adding laurin-based fats and oils and a seed agent to chocolate dough. CONSTITUTION: Chocolate dough is mixed with a small amount of laurin-based fats and oils and melted. The melting point of the chocolate dough is lowered and a seed agent is dispersed into the chocolate dough at

4. 发明专利

JPH0640806B2 失效
公开(公告)号：JPH0640806B2
公开(公告)日：1994-06-01
申请号：JP32620288
申请日：1988-12-26
申请人： MEIJI SEIKA KAISHA
发明人： JIYOUSAI HIDEKI , KUWABARA RIKIYA , OKI TAKEO
IPC分类号： A23L29/20 , A23L21/10 , A23L29/281 , A23L1/06 , A23L1/0562

5. 发明专利

JPH01257253A MEASURING METHOD FOR MELTING POINT OF GELATIN GEL 失效
公开(公告)号：JPH01257253A
公开(公告)日：1989-10-13
申请号：JP8409988
申请日：1988-04-07
申请人： MEIJI SEIKA KAISHA
发明人： KUWABARA RIKIYA , OKI TAKEO
IPC分类号： G01N25/04
摘要： PURPOSE:To simplify an operation and to enable the execution of accurate measurement even when the quantity of gelatin is very small, by reading a temperature at the time when a colored liquid having a large specific gravity, which is positioned on a gelatin gel layer, falls down through the gelatin with the melting of a gel. CONSTITUTION:A gelatin sol of which the concentration of a solid part is 5-15wt.% is injected into a transparent slender tube ST of glass or the like the inside diameter of which is about 3-5mm and one end of which is closed, and then it is cooled down to congeal the sol into a gel. Next, a compound of sugar such as cane sugar is dissolved therein so as to set the specific gravity at about 1.1-1.5, and a colored solution is injected into the tube ST by means of an injector or the like so as not to cause air bubbles and is made to be positioned on a gel layer. This tube ST being set in a water bath 14, the temperature of water is raised at a rate of 1 deg.C/min. by a heater 101. On the occasion, temperatures at the moment when the colored solution wherein the gel is melted falls toward the lower side of the tube ST and at the moment when it falls down rapidly are read by a thermometer 141, and thereby a melting point can be measured as a value having a temperature width. In this way, it is possible to decrease a fluctuation coefficient and to reduce the nonuniformity in measured values.

6. 发明专利

JPH06292521A PRODUCTION OF JELLY CAKE 失效
公开(公告)号：JPH06292521A
公开(公告)日：1994-10-21
申请号：JP8177893
申请日：1993-04-08
申请人： AJINOMOTO KK , MEIJI SEIKA KAISHA
发明人： KANEGAE MINORU , OKI TAKEO , SOEDA TAKAHIKO , YAMAZAKI KATSUTOSHI
IPC分类号： A23L29/20 , A23L21/10 , A23L29/281 , A23L1/06 , A23L1/0562
摘要： PURPOSE:To produce a jelly cake, especially one having improved thermostability without damaging texture. CONSTITUTION:A gelatin as a raw material is treated with transglutaminase. In the case of preparing a jelly cake having thermostability, pectin, starch, gum, etc., is generally added as a secondary gelatinizing agent. Consequently, texture such as elasticity or melt in the mouth is sacrificed. In the case of using starch, a feeling of transparency is lowered or eliminated. In this method, since gelatin is added to the jelly cake, thermostability can be improved without damaging advantageous characteristics at all.

7. 发明专利

JPH05176683A LIQUID CENTER-CONTAINING JELLY CAKE 失效
公开(公告)号：JPH05176683A
公开(公告)日：1993-07-20
申请号：JP33454391
申请日：1991-11-25
申请人： MEIJI SEIKA KAISHA
发明人： KANEGAE MINORU , OKI TAKEO , ITO KIMIO
IPC分类号： A23G3/00 , A23G3/34 , A23L21/10
摘要： PURPOSE:To obtain the subject cake, a liquid center-containing cake, having excellent palatability by adding a specific center to a main body of a jelly cake comprising gelatin, a saccharide, an acidulant, etc., as raw materials. CONSTITUTION:A liquid jelly (having

8. 发明专利

JPH04304848A MICROCAPSULE-CONTAINING SUGAR COATED CHEWING GUM 失效
公开(公告)号：JPH04304848A
公开(公告)日：1992-10-28
申请号：JP9610191
申请日：1991-04-03
申请人： MEIJI CHIYUUINGAMU KK , MEIJI SEIKA KAISHA
发明人： SAKAI YASUHIKO , GOTO SHINICHI , WADA YUTAKA , OKI TAKEO , TAKAMI KENJI , KATAGIRI HIROYUKI
IPC分类号： A23G4/00 , A61K9/68
摘要： PURPOSE:To obtain microcapsule-containing chewing gum having enhanced flavor at the beginning of chewing and excellent durability of flavor. CONSTITUTION:Microcapsules having sealed a peppermint oil and having 0.7mm diameter are dispersed into a gum material comprising 40wt.% gum base, 47wt.% powdered saccharide, 10wt.% glucose and 1% peppermint spices to give chewing gum having center coated with sugar.

9. 发明专利

JPH0286742A PREPARATION OF CANDY UTILIZING HEAT-RESISTANT ACIDIC GELATIN 失效
公开(公告)号：JPH0286742A
公开(公告)日：1990-03-27
申请号：JP23632688
申请日：1988-09-22
申请人： MEIJI SEIKA KAISHA
发明人： KUWABARA RIKIYA , OKI TAKEO
IPC分类号： A23L29/20 , A23L21/10 , A23L29/281
摘要： PURPOSE:To obtain the subject candy having excellent palatability and heat- stability by adding specific amounts of a trivalent metal ion and an organic acid based on the solid content of gelatin. CONSTITUTION:A boiled-down liquid composed of sugar and starch syrup is mixed with 5-15wt.% of gelatin. The mixed liquid is added with 0.05-1.00% of a trivalent metal ion (preferably aluminum ion or ferric ion) based on the solid content of the gelatin and with a prescribed amount of an organic acid (e.g., ascorbic acid) and small amounts of colorant, flavor, etc., and is formed by using a specific mold to obtain the objective candy.

10. 发明专利

JPH01174344A FORMING AND PACKAGING OF SHEET-FORMED JELLY CAKE 失效
公开(公告)号：JPH01174344A
公开(公告)日：1989-07-10
申请号：JP33384887
申请日：1987-12-29
申请人： MEIJI SEIKA KAISHA
发明人： OKI TAKEO , KANEGAE MINORU , SATO TOSHIO , HANEDA AKINAKA , MURATA TADAHIKO
IPC分类号： A23G3/02 , A23L21/10
摘要： PURPOSE:To perform continuous and hygienic packaging of a cake simultaneous to the roll forming of a sheet, in high efficiency, by supplying a pair of flexible packaging material films between a pair of forming rolls and supplying a dough for jelly cake between the films. CONSTITUTION:A pair of flexible packaging material films F1 and F2 (e.g., wafer or polypropylene film) are supplied under tension between a pair of oppositely rotating rolls 161a and 161b placed in parallel interposing a definite gap therebetween. A jelly cake dough is charged into a hopper 163 and rolled in the form of a sheet with the rolls 161a, 161b and, at the same time, sandwiched between the flexible packaging material films F1, F2 to obtain the objective packaged jelly cake S.

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