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1. 发明专利

JP2000312564A PRODUCTION OF SOYBEAN MILK CURD 失效
公开(公告)号：JP2000312564A
公开(公告)日：2000-11-14
申请号：JP2000124440
申请日：2000-04-25
申请人： NIIGATA PREFECTURE
发明人： KANAI MASATO , SATO YOSHIKAZU , MOROHASHI KEIKO , NABEYA TAKASHI , YOSHII YOICHI , KUSUNOKI MASATOSHI , EGAWA KAZUNORI , FURUTA MICHIO
IPC分类号： A23L11/00 , A23L1/20
摘要： PROBLEM TO BE SOLVED: To provide a method for producing highly practicable soybean milk curd, also responsive to food production using natural matter alone which is supposed to be important in processing organically cultured crops whose development is forecasted in the future. SOLUTION: This method for producing soybean milk curd comprises adding Japanese persimmon juice as coagulant to soybean milk. The method, as described above, enables food properties to be improved with no use or reduced use of chemical agents, and so being a method for producing highly practicable soybean milk curd, also responsive to food production using natural matter alone which is supposed to be important in processing organically cultured crops whose development is forecasted in the future.

2. 发明专利

JP2000189086A PRODUCTION OF PROCESSED PRODUCT OF NONGLUTINOUS RICE, PRODUCTION OF RICE CAKE-LIKE FORMED BODY AND PRODUCTION OF PREGELATINIZED FLOUR 失效
公开(公告)号：JP2000189086A
公开(公告)日：2000-07-11
申请号：JP37436598
申请日：1998-12-28
申请人： NIIGATA PREFECTURE
发明人： MOROHASHI KEIKO , YOSHII YOICHI , NABEYA TAKASHI , EGAWA KAZUNORI
IPC分类号： A23L7/10 , A23L7/104 , A23L1/10 , A23L1/105
摘要： PROBLEM TO BE SOLVED: To obtain the subject product such as a rice cake-like formed body capable of reducing hardness of nonglutinous rice at a proper water content and producible by using an existing rice cake-producing facility by mixing a specific buffer solution with pectinase, or the like, to give a treating solution, immersing polished nonglutinous rice in the treating solution and preparing steamed nonglutinous rice having a specific water content by washing with water, or the like. SOLUTION: A buffer solution which is a mixed solution of phosphoric acid and another organic acid (preferably citric acid) is blended with pectinase and protease to give a treating solution, in which polished nonglutinous rice is immersed preferably for >=5 hours. The polished nonglutinous rice is washed with water, steamed, hydrated and steamed again, and steamed nonglutinous rice having about 50% water content is prepared to give the objective product. In order to obtain a rice cake-like formed material, the steamed nonglutinous rice is milled by a mortar, kneaded, mixed, or the like. The rice cake-like formed body is baked by a hot roll and ground to give pregelatinized flour useful for a soup having high water dispersibility, flour for a deep-fried food to be lightly fried with excellent oil removal, or the like.

3. 发明专利

JP2000175639A PRODUCTION OF FOOD UTILIZING PERSIMMON TANNIN, PRODUCTION OF SOYBEAN CURD AND PRODUCTION OF PROCESSED RICE PRODUCT 失效
公开(公告)号：JP2000175639A
公开(公告)日：2000-06-27
申请号：JP35887198
申请日：1998-12-17
申请人： NIIGATA PREFECTURE
发明人： KANAI MASATO , SATO YOSHIKAZU , MOROHASHI KEIKO , NABEYA TAKASHI , YOSHII YOICHI , KUSUNOKI MASATOSHI , EGAWA KAZUNORI , FURUTA MICHIO
IPC分类号： A23L11/00 , A23L7/10 , A23L7/109 , A23L1/16 , A23L1/10 , A23L1/20
摘要： PROBLEM TO BE SOLVED: To produce a food utilizing a persimmon tannin capable of manifesting coagulating effects on proteins, strengthening actions on vegetable tissues and reducing the amount of salts used such as an alkaline aqueous solution containing potassium carbonate and excellent in shape retaining properties and practicality by adding an aqueous solution prepared by dissolving the persimmon tannin to a wheat flour or a rice flour. SOLUTION: An aqueous solution prepared by dissolving a persimmon tannin is added to a wheat flour or a rice flour to produce a food utilizing the persimmon tannin such as noodles, a dumpling or a rice cake. The persimmon tannin as a coagulating agent is preferably added to a soybean milk to produce a soybean milk curd. Rice is preferably dipped in the aqueous solution prepared by dissolving the persimmon tannin and then subjected to dewatering, watering and heating to produce a high-water content-based processed rice product such as a rice gruel, a porridge of rice and vegetables, a risotto or a doria. Furthermore, the persimmon tannin is obtained by finely cutting 3 kg of unripe persimmons [flat seedless persimmons called Shonai-gaki), then adding 20 l of water thereto, heating the resultant mixture at 80 deg.C and subsequently filtering the heated liquid with a gauze.

4. 发明专利

JPH09182569A PRODUCTION OF RICE FLOUR AND GROUND RICE EMULSION 失效
公开(公告)号：JPH09182569A
公开(公告)日：1997-07-15
申请号：JP35408895
申请日：1995-12-29
申请人： NIIGATA PREFECTURE
发明人： SHISHIDO KOICHI , MOROHASHI KEIKO , EGAWA KAZUNORI
IPC分类号： A23L7/10 , A23L1/10
摘要： PROBLEM TO BE SOLVED: To produce rice flour and ground rice emulsion capable of imparting freeze-resistance to starch-based frozen food, having good taste and enabling the production of a low-fat food by washing polished rice with water, subjecting the washed rice to lactic fermentation in the presence of table salt and crushing the product after dehydration and drying. SOLUTION: Polished rice is washed with a 0.1%(w/v) aqueous solution of magnesium chloride for 1min under gentle stirring, the solution is discarded, the same operations are repeated, the washed rice is washed twice with 0.2%(w/v) aqueous solution of citric acid in the similar manner and the product is finally washed with water and drained. Separately, soybean peptide and a salt for a medium are added to a 4%(w/v) saline solution, sterilized by boiling and cooled to 40 deg.C. The cooled mixture is mixed with lactobacillus and the above treated rice and subjected to lactic fermentation at 40 deg.C for 3 days. The rice is separated from the fermentation product, dried at 50 deg.C with a fluidized drier and crushed e.g. with an air-flow crusher to obtain the objective rice flour and ground rice emulsion having freeze resistance and good taste and useful e.g. as a production raw material for a low-fat food.

5. 发明专利

JPS517144A KOMENOSENJOHOHO OYOBI SOCHI 失效
公开(公告)号：JPS517144A
公开(公告)日：1976-01-21
申请号：JP14043974
申请日：1974-12-09
申请人： NIIGATA PREFECTURE
发明人： SAITO SHOZO , YACHITA TAKEO , ISHII SHUICHI , ARISAKA MASAMI , EGAWA KAZUNORI , NAKAJIMA KOICHI , SAKAI KYOSHI
IPC分类号： C12G3/02 , A23K1/00 , A23L1/10 , B02B1/04 , B08B1/00 , C12N1/00

6. 发明专利

JP2001311727A MILLING DEGREE EVALUATION METHOD OF EDIBLE RICE, MILLING METHOD OF EDIBLE RICE, EDIBLE RICE AND MILLING DEVICE OF EDIBLE RICE 失效
公开(公告)号：JP2001311727A
公开(公告)日：2001-11-09
申请号：JP2000130586
申请日：2000-04-28
申请人： NIIGATA PREFECTURE
发明人： SHISHIDO KOICHI , EGAWA KAZUNORI
IPC分类号： G01N31/00 , A23L7/10 , B02B7/00 , G01N21/78 , G01N33/10 , A23L1/10
摘要： PROBLEM TO BE SOLVED: To provide a technology capable of evaluating accurately the milling degree of rice grains. SOLUTION: This milling degree evaluation method of edible rice, in which, after milling rice grains, the quantity of a water-soluble protein and the quantity of an alcohol-soluble protein included in the rice grains are measured respectively, and this milling device of the edible rice having an operation and determination part for judging the milling degree from the ratio between the quantity of the water-soluble protein and the quantity of the alcohol-soluble protein, a rice milling load operation part for determining the milling load intensity from the result, and a milling control part for controlling the load intensity of milling, and this milling method of the edible rice using the device are provided.

7. 发明专利

JPH119204A REMOVAL OF YEAST FOR REMOVING YEAST ATTACHED TO RICE, REMOVAL OF BACTERIUM AND YEAST FOR REMOVING BACTERIUM AND YEAST ATTACHED TO RICE, AND PRODUCTION OF LOW PROTEIN RICE 失效
公开(公告)号：JPH119204A
公开(公告)日：1999-01-19
申请号：JP18764197
申请日：1997-06-28
申请人： NIIGATA PREFECTURE
发明人： EGAWA KAZUNORI , SHISHIDO KOICHI , MOROHASHI KEIKO
IPC分类号： A23L7/10 , A23L3/358 , A23L7/104 , A23L1/10 , A23L1/105
摘要： PROBLEM TO BE SOLVED: To provide a method for effectively producing a low protein rice, by which a yeast attached to the rice can be removed by washing the rice with a salt water and further washing the rice with water. SOLUTION: Rice is washed with a salt water [preferably the salt water of 0.3-0.5% (w/v) concentration], and the rice is further washed with water to remove the yeast attaching to the rice. In addition, bacteria can be removed by treating the rice with a magnesium chloride aqueous solution and an organic acid aqueous solution (preferably, an aqueous solution of citric acid, fumaric acid or gluconic acid). The adhering and remaining magnesium chloride aqueous solution, organic acid aqueous solution, and kitchen salt are removed by washing the rice with the water in the method for removing the yeast and the bacteria. As the result, the rice from which the yeast and heat-resistant bacteria which inhibit the fermentation of lactic bacteria, etc., is removed, is obtained. Thereby, the removal of the protein by the lactic bacteria is rapidly carried out, and the objective low protein rice is produced well.

8. 发明专利

JPH09182564A PROCESSING OF FOOD, RICE AND BEAN AND PROCESSED FOOD PRODUCED BY USING THE PROCESSED RICE AND BEAN 失效
公开(公告)号：JPH09182564A
公开(公告)日：1997-07-15
申请号：JP35408795
申请日：1995-12-29
申请人： NIIGATA PREFECTURE
发明人： EGAWA KAZUNORI , SHISHIDO KOICHI , MOROHASHI KEIKO
IPC分类号： A23G3/48 , A23G3/00 , A23G3/50 , A23L7/10 , A23L11/00 , A23L1/10 , A23L1/20
摘要： PROBLEM TO BE SOLVED: To eliminate or decrease thermostable bacteria in a food without deteriorating the palatability by immersing the food in a magnesium-containing solution and washing with an organic acid solution and then with water. SOLUTION: A food such as rice or beans e.g. soybean or red bean is immersed in a magnesium-containing solution such as a magnesium chloride solution [preferably having a concentration of 0.05-0.3%(w/v)], washed with a solution of an organic acid capable of dissolving magnesium such as citric acid, fumaric acid or gluconic acid [preferably having a concentration of 0.05-0.2%(w/v)] and finally washed with water. The treated rice is preferably used for the production of processed foods such as rice cake, cooked rice, SEKIHAN (steamed rice mixed with red beans), rice flour or rice dumpling.

9. 发明专利

JPH04287652A PRODUCTION OF RICE POWDER AND RICE POWDER-PROCESSED PRODUCT 失效
公开(公告)号：JPH04287652A
公开(公告)日：1992-10-13
申请号：JP13073091
申请日：1991-03-18
申请人： NIIGATA PREFECTURE
发明人： EGAWA KAZUNORI , SHISHIDO KOICHI , NAKAMURA KOICHI
IPC分类号： A23L7/10 , A21D2/18 , B02C23/06
摘要： PURPOSE:To enable to produce a rice powder having a high quality by finely pulverizing and modifying the rice powder and also to produce a processed food containing the rice powder. CONSTITUTION:Raw material rice is subjected to a macerating enzymatic treatment, a thermal treatment or both the treatments and subsequently pulverized by a conventional method, a gas flow pulverizing method or a pressing and gas flow pulverizing method to finely pulverize and modify the rice powder, thereby permitting to produce the product having a high quality having been not obtained and also to remarkably increase the demand of the rice because the product can be utilized as a raw material better than a substitute raw material for wheat flour.

10. 发明专利

JPS5673552A RICE GRAIN MILLING METHOD* ITS DEVICE AND ITS PRODUCT 失效
公开(公告)号：JPS5673552A
公开(公告)日：1981-06-18
申请号：JP15004079
申请日：1979-11-21
申请人： NIIGATA PREFECTURE
发明人： SAITOU SHIYOUZOU , ISHII SHIYUUICHI , EGAWA KAZUNORI
IPC分类号： A23L7/10 , B02B5/02 , B02C9/04 , B02C11/08

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