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1. 发明专利

JP2002253201A SMALL-SIZED TESTING DEVICE 失效
公开(公告)号：JP2002253201A
公开(公告)日：2002-09-10
申请号：JP2001053336
申请日：2001-02-28
申请人： NISSHIN SEIFUN GROUP INC
发明人： DOI MAKOTO , BAN MASAKI , SHIIBA KIWAMU , KOMINE NORIKO , KIMURA TOSHINORI
IPC分类号： C12M1/00 , B09B3/00 , C05F3/06 , C05F11/06 , C05F17/02 , C12M1/38
摘要： PROBLEM TO BE SOLVED: To provide a small-sized testing device having a high pseudo-adiabatic effect. SOLUTION: This small-sized testing device is operated as follows: a heater 13a is driven so that temperature of a main body 13b detected by a second thermometer 50 is made to be equal to a result measured by a first thermometer 30 while temperature of a composting space CS is measured by the first thermometer 30; then the temperature of the composting space CS is made to be approximately equal to the temperature of the main body 13b; further flowing-in/out of the heat between the composing space CS and an outer vessel 13 is not occurred; and finally such a pseudo-adiabatic effect that a reaction vessel 11 is thermally isolated from the surroundings is realized. At this time, it is prevented that the reaction vessel 11 is strongly affected by the surrounding temperature, because an air layer AR acts as a buffer. Namely, excessive flowing-in/out of the heat caused by overshooting and control delay of the heater 13a is appropriately controlled with a suitable time-lag. Therefore, thermal stability of the reaction vessel 11 is increased, and an accuracy of the pseudo-adiabatic effect is more enhanced than ever.

2. 发明专利

JP2002255677A SMALL-SIZED TEST EQUIPMENT 失效
公开(公告)号：JP2002255677A
公开(公告)日：2002-09-11
申请号：JP2001053337
申请日：2001-02-28
申请人： NISSHIN SEIFUN GROUP INC
发明人： DOI MAKOTO , BAN MASAKI , SHIIBA KIWAMU , KOMINE NORIKO , KIMURA TOSHINORI
IPC分类号： B09B3/00 , C02F11/02 , C05F3/06 , C05F11/06 , C05F17/02
摘要： PROBLEM TO BE SOLVED: To provide small-sized test equipment which can simulates a manuring procedure under various temperature conditions. SOLUTION: In order to ensure the reproducibility of experiment, a reaction vessel 11 is kept under a fixed temperature for a prescribed time in the temperature holding mode and, thereafter, is subjected to pseudo-thermal insulation in the temperature follow-up mode and the temperature of fermenting substance CO is naturally elevated. In such a case, the initial conditions of the fermenting substance CO is allowed to coincide with each other and the experiment having high reproducibility is made possible. Otherwise, as another experiment, the reaction vessel 11 is preliminarily subjected to pseudo-thermal insulation in the temperature follow-up mode, the temperature of the fermenting substance CO is naturally elevated and the temperature hysteresis at that time is stored. Subsequently, by the exchange, etc., of the fermenting substance CO in the reaction vessel 11, the temperature of the reaction vessel 11 is regulated in the temperature forced mode. In such a experiment, the reproducibility of the initial pseudo-thermal insulation test can be confirmed.

3. 发明专利

JP2011223907A Bread improving agent, and bread using the same 有权
标题翻译：使用改良剂，并使用其
公开(公告)号：JP2011223907A
公开(公告)日：2011-11-10
申请号：JP2010095664
申请日：2010-04-19
申请人： Nisshin Seifun Group Inc , 株式会社日清製粉グループ本社
发明人： ENDO SHIGERU , FUKUTOME SHINICHI , KOMINE NORIKO
IPC分类号： A21D2/18 , A21D13/00
摘要： PROBLEM TO BE SOLVED: To provide a bread improving agent which allows manufacturing of breads which is large in volume, excellent in appearance, texture and flavor in a good dough condition only by adding a small amount to raw material for breadmaking, to provide a grain flour composition for breadmaking added with the improving agent, and to provide a method of making bread by adding this breadmaking improving agent.SOLUTION: There are provided: the bread improving agent wherein one sort or two or more sorts of polysaccharides selected from pullulan, gum arabic and arabinoxylan are mixed at a rate of 0.1-1 pts.mass to 1 pts.mass of trehalose; a grain flour composition for breadmaking wherein the bread improving agent of 10-1,000 ppm in mass amount is added to mass amount of cereal flours; and a method of making bread by adding the bread improving agent in amount of 10-1,000 ppm based on the mass amount of cereal flour.
摘要翻译：待解决的问题：提供一种面包改良剂，其仅通过少量加入用于面包制作的原料，能够在良好的面团状态下制造体积大，外观优异，质地和风味优异的面包，提供添加有改善剂的面包制粒用谷物粉组合物，并且提供通过添加该面包改良剂来制作面包的方法。提供：提供了一种面包改进剂，其中选自支链淀粉，阿拉伯树胶和阿拉伯木聚糖的一种或两种以上的多糖以0.1-1磅/小时的海藻糖混合 ; 一种用于面包制作的谷物粉组合物，其中将质量为10-1000ppm的面包改良剂加入到谷物粉的质量中; 和通过以面粉质量计添加面包改良剂10〜1,000ppm的面包的方法。版权所有（C）2012，JPO＆INPIT

4. 发明专利

JP2012223095A Bread and method for producing the same 有权
标题翻译：其制造方法及其制造方法
公开(公告)号：JP2012223095A
公开(公告)日：2012-11-15
申请号：JP2011090711
申请日：2011-04-15
申请人： Nisshin Seifun Group Inc , 株式会社日清製粉グループ本社
发明人： ENDO SHIGERU , FUKUTOME SHINICHI , KOMINE NORIKO
IPC分类号： A21D13/00 , A21D2/14 , A21D2/36
摘要： PROBLEM TO BE SOLVED: To provide bread that does not contain gluten or has a small content of gluten, uses rice flour or other amylaceous flour in a large rate, and has high quality equal to bread using only wheat flour, and to provide a method for producing the bread.SOLUTION: The bread is produced by using wheat flour and the amylaceous flour except the wheat flour as raw material flours, and adding Amazake (sweet drink made from fermented rice). The method for producing the bread is characterized by adding and kneading the Amazake, yeast and, if necessary, an enzyme selected from amylase and oxidase to the amylaceous flour except wheat flour to first prepare the first stage dough, or adding Amazake, the yeast and, if necessary, the enzyme selected from the amylase and the oxidase to the amylaceous flour except wheat flour and a part of the wheat flour to first prepare the first stage dough, and then mixing and kneading the whole amount of the wheat flour or the remaining wheat flour with the obtained first stage dough to prepare the second stage dough.
摘要翻译：要解决的问题：为了提供不含麸质或具有少量麸质的面包，以大的比例使用米粉或其他淀粉粉，并且具有与仅使用小麦粉的面包相当的高质量，并且提供一种生产面包的方法。
解决方案：面包是通过使用小麦粉和除了小麦粉作为原料面粉的淀粉粉制成的，并加入Amazake（由发酵米制成的甜饮料）。面包的制造方法的特征在于，将Amazake，酵母，如果需要的话，将淀粉酶和氧化酶的酶加入到除了小麦面粉之外的淀粉粉中，首先制备第一阶段面团，或者加入Amazake，酵母和如果需要，将选自淀粉酶和氧化酶的酶除去小麦面粉和小麦粉的一部分，以首先制备第一阶段面团，然后混合和捏合全部量的小麦粉或剩余的小麦粉与获得的第一阶段面团制备第二阶段面团。版权所有（C）2013，JPO＆INPIT

5. 发明专利

JP2011200190A Method for cooking noodle with microwave oven 有权
标题翻译：用微波炉烹饪烤盘的方法
公开(公告)号：JP2011200190A
公开(公告)日：2011-10-13
申请号：JP2010072357
申请日：2010-03-26
申请人： Nisshin Seifun Group Inc , 株式会社日清製粉グループ本社
发明人： ENDO SHIGERU , FUKUTOME SHINICHI , KOMINE NORIKO , SAKAKIBARA MICHIHIRO , KOJIMA KAZUKO , TAKAHASHI YOSHIKAZU
IPC分类号： A23L7/109
摘要： PROBLEM TO BE SOLVED: To provide a method for cooking noodle with a microwave oven by which microwave oven-cooked noodle having excellent loosening properties when eaten can be obtained.SOLUTION: The method for cooking noodle with a microwave oven comprises: housing noodle in a microwave oven-resistant packaging bag having air permeability and water permeability to obtain a packaged noodle; housing the thus-obtained packaged noodle in a microwave oven-corresponding container followed by pouring water at a temperature of ≥0°C but
摘要翻译：要解决的问题：提供一种用微波炉烹饪面条的方法，通过该方法可以获得食用时具有优异松动性的微波炉烹饪面条。解决方案：用微波炉烹饪面条的方法包括：将面条置于微波炉耐热包装袋具有透气性和透水性，可获得包装面条; 将如此获得的包装的面条放在微波炉相应的容器中，然后在微波炉相应的容器中以≥0℃但<40℃的温度倾倒水; 并用微波炉烹饪包装的面条，同时将包装的面条浸泡在水中。通过用微波炉烹饪面条的方法得到煮熟的面条。

6. 发明专利

JP2002001260A METHOD FOR FERMENTING PLANT MATERIAL 失效
公开(公告)号：JP2002001260A
公开(公告)日：2002-01-08
申请号：JP2000182773
申请日：2000-06-19
申请人： NISSHIN SEIFUN GROUP INC
发明人： KOMINE NORIKO , KANZAKI TAKESHI , SHIIBA KIWAMU , UEDA HIROSHI
IPC分类号： A01G1/00 , B09B3/00 , C05F11/08 , C05F17/00 , C09K17/32
摘要： PROBLEM TO BE SOLVED: To provide a method capable of manufacturing fermented matter (fertilizer) not excessive in the content of a nitrogen component and much in the content of useful microorganisms for a short fermentation period from a plant material containing a large amount of a hardly decomposable substance such as cellulose, lignin or the like and difficult to ferment and compost such as forest cut down wood, cut down roots, pruned branches and leaves, dead trees, building waste wood or the like, and a fermentation accelerating material therefor. SOLUTION: At least one of wheat bran and the lowest grade flour is added to the plant material to ferment the plant material or at least one of them and a specific fermentation auxiliary are added to the plant material to ferment the same.

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