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1. 发明专利

JP2011211923A Freeze-dried food for cooking and method for producing the same 审中-公开
标题翻译：用于烹饪的冷冻干燥食品及其生产方法
公开(公告)号：JP2011211923A
公开(公告)日：2011-10-27
申请号：JP2010081044
申请日：2010-03-31
申请人： Morinaga & Co Ltd , 森永製菓株式会社
发明人： TSUCHIYA HITOMI , MATSUI YUKO
IPC分类号： A23L3/44 , A21D13/00 , A23C9/156 , A23L2/38 , A23L9/10 , A23L15/00
摘要： PROBLEM TO BE SOLVED: To provide freeze-dried food for cooking which is obtained by freeze-drying seasoning prepared by preliminarily measuring egg raw material, milk raw material, a sweetener and the like and mixing them together to use the mixture when cooking so as to save labor and time for cooking work such as measurement, mixture and segmentation of the seasoning liquid, and which retains its original flavor and color and is excellent in dissolving/dispersing properties.SOLUTION: The freeze-dried food for cooking is obtained by freezing and drying a cooking raw material solution containing at least two kinds selected from the group of egg raw material, milk raw material and a sweetener. The cooking raw material solution is preferably as follows: when containing the egg raw material and the milk raw material, the total solid in both of them is 3-30 mass% and a mass ratio in terms of solid in both of them is 3:7 to 9:1; when containing the egg raw material and a sugar sweetener, the total solid in both of them is 5-40 mass% and a mass ratio in terms of both of them is 2:8 to 9:1; and when containing the milk raw material and the sugar sweetener, the total solid in both of them is 5-35 mass% and a mass ratio in terms of both of them is 9:1 to 3:7.
摘要翻译：要解决的问题：提供通过预先测量蛋原料，奶原料，甜味剂等制备的冷冻干燥调味料并将它们混合在一起烹饪时使用混合物获得的用于烹饪的冷冻干燥食品，节省了调味液的测量，混合和分割等烹饪工作的时间，保持其原有的风味和颜色，并且具有优异的溶解/分散性能。解决方案：用于烹饪的冷冻干燥食品通过冷冻并干燥含有从蛋原料，乳原料和甜味剂组中选出的至少两种的烹饪原料溶液。烹调原料溶液优选如下：当含有蛋原料和乳原料时，两者的总固体为3-30质量％，两者中的固体质量比为3： 7至9：1; 当含有蛋原料和糖甜味剂时，两者的总固体为5-40质量％，两者的质量比为2：8〜9：1; 当含有乳原料和糖甜味剂时，两者的总固体为5-35质量％，两者的质量比为9：1〜3：7。

2. 发明专利

JP2011019441A Cocoa beverage 审中-公开
标题翻译： COCOA饮料
公开(公告)号：JP2011019441A
公开(公告)日：2011-02-03
申请号：JP2009166484
申请日：2009-07-15
申请人： Morinaga & Co Ltd , 森永製菓株式会社
发明人： TSUCHIYA HITOMI
IPC分类号： A23G1/00 , A23G1/30 , A23L2/38
摘要： PROBLEM TO BE SOLVED: To provide a cocoa beverage bearing comparison with a conventional cocoa beverage in taste, palate feeling and the like even though the cocoa beverage is low-calorie one. SOLUTION: The cocoa beverage is obtained by adding 0.50-2.5 mass% of at least two kinds of cocoa powders different in cocoa butter content as the whole of cocoa powder and adding acesulfame potassium, sucralose and erythritol as sweeteners each at a specific ratio, to a raw material of the cocoa beverage. The cocoa powder preferably contains high-fat cocoa powder having 22-24 mass% of cocoa butter content, and low-fat cocoa powder having 10-12 mass% of cocoa butter content at a mass ratio of (2:8) to (8:2). COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：即使可可饮料是低热量的，也可以提供与可口可乐饮料的味道，口感等相似的可可饮料轴承比较。解决方案：可可饮料是通过加入0.50-2.5质量％的可可脂含量的可可脂含量不同的至少两种可可粉作为整个可可粉，并以特定的添加剂作为甜味剂加入乙酰磺胺酸钾，三氯蔗糖和赤藓糖醇与可可饮料的原料比例。可可粉优选含有22-24质量％可可脂含量的高脂可可粉，质量比为（2：8）〜（8）的可可脂含量为10〜12质量％的低脂可可粉：2）。版权所有（C）2011，JPO＆INPIT

3. 发明专利

JP2006304727A High-protein gel-like food 有权
标题翻译：高蛋白凝胶样食品
公开(公告)号：JP2006304727A
公开(公告)日：2006-11-09
申请号：JP2005133885
申请日：2005-05-02
申请人： Morinaga & Co Ltd , 森永製菓株式会社
发明人： TSUCHIYA HITOMI , MOCHIZUKI KATSUMI
IPC分类号： A23L1/05 , A23L1/305 , A23L1/308
摘要： PROBLEM TO BE SOLVED: To obtain a high-protein gel-like food that contains protein in a amount sufficient for supplying protein, is readily eaten as a food substitute and has enjoyable palatability as a food and excellent elasticity, flavor, etc. SOLUTION: The high-protein gel-like food comprises 3-15% by mass of soybean peptide based on the whole gel-like food and has 23-600g gel strength. The gel-like food contains preferably 0.6-9% by mass of dietary fiber based on the whole gel-like food. The high-protein gel-like food preferably contains gellan gum, carrageenan, glucomannan and locust bean gum as gelling agents. The high-protein gel-like food preferably contains 0.08-0.8% by mass of gellan gum, 0.21-1.05% by mass of carrageenan, 0.14-0.7% by mass of glucomannan and 0.084-0.42% by mass of locust bean gum based on the whole gel-like food. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：为了获得含有足以供应蛋白质的蛋白质的高蛋白凝胶状食物，容易作为食品替代品食用，并且具有令人愉快的适口性作为食物和优异的弹性，风味等解决方案：高蛋白凝胶状食品包含3-15％质量的大豆肽，基于整个凝胶状食物，凝胶强度为23-600g。基于整个凝胶状食物，凝胶状食物优选含有0.6-9质量％的膳食纤维。高蛋白凝胶状食品优选含有结冷胶，角叉菜胶，葡甘露聚糖和刺槐豆胶作为胶凝剂。高蛋白凝胶状食品优选含有0.08〜0.8质量％的结冷糖胶，0.21〜0.1质量％的角叉菜胶，0.14〜0.7质量％的葡甘露聚糖和0.084-0.42质量％的刺槐豆胶，基于整个凝胶状的食物。版权所有（C）2007，JPO＆INPIT

4. 发明专利

JP2011206037A Freeze-dried food and method for producing the same 有权
标题翻译：冷冻干燥食品及其生产方法
公开(公告)号：JP2011206037A
公开(公告)日：2011-10-20
申请号：JP2010080080
申请日：2010-03-31
申请人： Morinaga & Co Ltd , 森永製菓株式会社
发明人： SHINODA NAOTAKE , TSUCHIYA HITOMI
IPC分类号： A23L3/44
摘要： PROBLEM TO BE SOLVED: To provide a freeze-dried food which is obtained by freeze-drying a food cooking liquid, suppresses a change in shape during the freeze-drying, prevents the resultant freeze-dried material distorting the shape thereof or overflowing from a container for the freeze-drying, has excellent solubility when reconstituted with water or hot water, and can widely be applied even to a food and drink having a thick feeling.SOLUTION: The freeze-dried food is obtained by freeze-drying the food cooking liquid containing cellular starch. Materials etc., derived from Adzuki beans, kidney beans (dwarf red cranberry beans, true sugar beans, white kidney beans, dwarf horticulture beans, concord pole beans etc.), runner beans, peas, broad beans, chickpeas, or lentil beans can be used as the cellular starch.
摘要翻译：要解决的问题：为了提供通过冷冻干燥食物烹调液而获得的冷冻干燥食品，抑制冷冻干燥期间的形状变化，防止所得的冷冻干燥材料的形状变形或从其中溢出用于冷冻干燥的容器，在用水或热水重构时具有优异的溶解性，并且可以广泛地应用于具有厚厚感觉的食品和饮料。解决方案：冷冻干燥的食物通过冷冻干燥食物烹饪含有细胞淀粉的液体。材料等，从小豆，芸豆（矮秆红蔓越莓豆，真糖豆，白芸豆，矮小园艺豆，芋头豆等），芸豆，豌豆，蚕豆，鹰嘴豆，扁豆等用作细胞淀粉。

5. 发明专利

JP2010035517A Method for producing acidic gel-state food 有权
标题翻译：生产酸性凝胶状食品的方法
公开(公告)号：JP2010035517A
公开(公告)日：2010-02-18
申请号：JP2008204407
申请日：2008-08-07
申请人： Morinaga & Co Ltd , 森永製菓株式会社
发明人： TSUCHIYA HITOMI , YAMAGUCHI TAKAHIRO , OKAWA KATSUNORI
IPC分类号： A23L21/10 , A23L29/20
摘要： PROBLEM TO BE SOLVED: To provide a method for producing acidic gel-state food containing protein and/or protein hydrolysate, which has good workability even when producing a large amount of food, has no problem of causing unevenness in the gelling strength of the product obtained, and is reduced in the blending quantity of a stabilizer or a gelling agent such as soybean polysaccharide.
SOLUTION: The method for producing the acidic gel-state food comprises: dispersing protein and/or protein hydrolysate in aqueous solution via a dispersion means having shearing force until the median diameter of the volume distribution of the dispersed particles becomes 0.1-10 μm, adding the stabilizer to the mixture and further mixing them together to obtain raw material (A); mixing the raw material (A) with raw material B obtained by dissolving a Gellan gum-containing gelling agent with heat; and thereafter cooling the dissolved mixture to be gelatinized.
COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：待解决的问题：提供一种含有蛋白质和/或蛋白质水解物的酸性凝胶状食品的制造方法，即使在制造大量食品时也具有良好的加工性，不会引起胶凝强度不均匀的问题的所得产物，并且减少了稳定剂或胶凝剂如大豆多糖的共混量。解决方案：生产酸性凝胶状食品的方法包括：通过具有剪切力的分散装置将蛋白质和/或蛋白质水解产物分散在水溶液中，直到分散颗粒的体积分布的中值直径为0.1-10 将稳定剂加入到混合物中并进一步混合，得到原料（A）; 将原料（A）与通过将含有结冷胶的凝胶化剂溶解在一起得到的原料B混合; 然后冷却溶解的混合物使其糊化。版权所有（C）2010，JPO＆INPIT

6. 发明专利

JP2007215474A Method for producing acid food and drink containing protein and/or protein hydrolyzate 有权
标题翻译：生产含有蛋白质和/或蛋白质水解产物的食品和饮料的方法
公开(公告)号：JP2007215474A
公开(公告)日：2007-08-30
申请号：JP2006039312
申请日：2006-02-16
申请人： Morinaga & Co Ltd , 森永製菓株式会社
发明人： TSUCHIYA HITOMI , SUGIYAMA KENKICHI , YOGO KENTARO
IPC分类号： A23L2/66 , A23L1/06 , A23L1/30 , A23L2/38 , A23L2/52 , A23L2/62
摘要： PROBLEM TO BE SOLVED: To provide a new technology for optimizing dispersion stability under the acid environment of protein and/or protein hydrolyzate. SOLUTION: A method for producing acid food and drink comprises a process of adding to and mixing with an aqueous solution, (1) a raw material containing protein and/or protein hydrolyzate, (2) a raw material containing soybean polysaccharides and (3) a raw material containing sour agent. In more details, the method comprises adding (1) the raw material containing protein and/or protein hydrolyzate to the aqueous solution uncontaining soybean polysaccharides before (2) the raw material containing soybean polysaccharides, and in this case, it is preferable to add (3) the raw material containing sour agent to the aqueous solution uncontaining protein and/or protein hydrolyzate and soybean polysaccharides before (1) the raw material containing protein and/or protein hydrolyzate. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种在蛋白质和/或蛋白质水解产物的酸性环境下优化分散稳定性的新技术。解决方案：生产酸性食品和饮料的方法包括加入和混合水溶液的方法，（1）含有蛋白质和/或蛋白质水解产物的原料，（2）含有大豆多糖的原料和（3）含有酸剂的原料。更详细地说，该方法包括在（2）含有大豆多糖的原料之前，向含有大豆多糖的水溶液中添加含有蛋白质和/或蛋白质水解物的原料，在这种情况下，优选添加（ 3）在（1）含有蛋白质和/或蛋白质水解物的原料之前，含有酸性试剂的原料不含蛋白质和/或蛋白质水解物和大豆多糖。版权所有（C）2007，JPO＆INPIT

7. 发明专利

JP2007189922A Coffee jelly beverage 有权
标题翻译：咖啡啤酒
公开(公告)号：JP2007189922A
公开(公告)日：2007-08-02
申请号：JP2006009361
申请日：2006-01-18
申请人： Morinaga & Co Ltd , 森永製菓株式会社
发明人： YAMAGUCHI TAKAHIRO , TSUCHIYA HITOMI , KAWAUMA TOSHIHIRO
IPC分类号： A23F5/24
摘要： PROBLEM TO BE SOLVED: To provide a regulated coffee jelly beverage having pH
摘要翻译：要解决的问题：提供pH <4.0的调节咖啡果冻饮料，味道好，不会产生沉淀和浊度，并提供生产饮料的方法。解决方案：通过使用选自磷酸，葡萄糖酸和植酸中的至少一种酸化剂将含有咖啡原料和胶凝剂的原料溶液调节至pH <4.0得到咖啡果冻饮料，所得到的原料溶液进行灭菌处理和充电过程。酸化剂优选含有磷酸，甜味剂优选含有0.1-20质量％的糖。灭菌处理优选在65-100℃的灭菌温度（T）下进行，并且在下述式（I）得到的灭菌时间（t）内，（T）为灭菌温度（℃）），t为时间（秒）的灭菌时间。版权所有（C）2007，JPO＆INPIT

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