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1. 发明专利

JP2003000165A Thermally denatured wheat flour and food raw material, food using the wheat flour 有权
标题翻译：热切碎的牛奶和食物原料，食物使用小麦片
公开(公告)号：JP2003000165A
公开(公告)日：2003-01-07
申请号：JP2001189880
申请日：2001-06-22
申请人： National Agricultural Research Organization , Yokoyama Flour Milling Co Ltd , 横山製粉株式会社 , 独立行政法人農業技術研究機構
发明人： IRIKITA NORIO , YAMAUCHI HIROAKI , NISHIO ZENTA , TAKADA KANENORI , KUWABARA TATSUO , KAWAHARA SHUJI , NAGANO TADAYUKI
IPC分类号： A23G3/00 , A21D2/36 , A21D6/00 , A21D13/00 , A21D13/08 , A23G3/34 , A23L7/10 , A23L7/109 , A23L7/157 , A23L11/00 , A23L35/00 , A23L1/10 , A23L1/16 , A23L1/176 , A23L1/20 , A23L1/48
摘要： PROBLEM TO BE SOLVED: To provide thermally denatured wheat flour whose suspension exhibits a high viscosity, and to provide a food raw material and a wheat flour food produced from the thermally denatured wheat flour. SOLUTION: The thermally denatured characteristics of wheat flour from various wheat flour kinds and lines are in detail researched. Consequently, it is discovered that the suspension of a denatured wheat product prepared from wheat flour of specific kind and line exhibits significant high viscosity and significant viscosity stability for a long time. When wheat flour whose denatured flour suspension genetically exhibits a high viscosity is thermally denatured in the optimal conditions, the denatured flour from which batter can be prepared nearly or perfectly without using a thickener or the like for increasing the viscosity is obtained. Further, batter used for fries and having a high viscosity and a coating liquid used for Tempuras and having a high viscosity can be prepared at low costs nearly or perfectly without using a thickener or the like. When the denatured flour is partially or wholly used in stead of wheat flour for the raw material of breads or cookies, the production cost can be lowered due to the increase of water absorption, and the texture and flavor of the obtained product can be improved.
摘要翻译：要解决的问题：提供悬浮液具有高粘度的热变性小麦粉，并提供由热变性小麦粉生产的食品原料和小麦粉食品。解决方案：详细研究了各种小麦粉和线条中小麦粉的热变性特征。因此，发现由特定种类和品系的小麦粉制备的变性小麦产品的悬浮液长时间显示出显着的高粘度和显着的粘度稳定性。当在最佳条件下，变性粉末悬浮液遗传显示高粘度的小麦粉热变性时，可以获得几乎或完全可以制备面糊的变性面粉，而不使用增稠剂等来增加粘度。此外，可以以低成本接近或完美地制备用于薯条并具有高粘度的面糊和用于Tempuras并具有高粘度的涂布液的面糊，而不使用增稠剂等。当变性面粉部分或全部用于代替面粉或饼干原料的小麦粉时，由于吸水性的增加，生产成本降低，可以提高所得产品的质地和风味。

2. 发明专利

JP2003299462A Fagopyrum tataricum plant food material and food using the same 审中-公开
标题翻译： FAGOPYRUM TATARICUM植物食物和使用它的食物
公开(公告)号：JP2003299462A
公开(公告)日：2003-10-21
申请号：JP2002107935
申请日：2002-04-10
申请人： National Agricultural Research Organization , 独立行政法人農業技術研究機構
发明人： NAKATSUKA KEIJI , YAMAUCHI HIROAKI , NISHIOKA KUNIO , IRIKITA NORIO , FUNATSUKI WAKAKO , SUZUKI TATSURO , YOKOYAMA JUNICHI , FUKAYA TAKASHI
IPC分类号： A23L1/30 , A23L1/275
摘要： PROBLEM TO BE SOLVED: To provide a food material prepared from the plant of Fagopyrum tataricum, and to provide a Fagopyrum tataricum food produced from the material. SOLUTION: (1) This food material comprises the dry pulverized product of Fagopyrum tataricum plant. (2) The food material wherein the food material is the dry pulverized product of Fagopyrum tataricum leaf. (3) The food material wherein the rutin concentration of the dry pulverized product is ≥5 mg/g. (4) The food material wherein the rutin concentration of the dry pulverized product is ≥20 mg/g. (5) The Fagopyrum tataricum food is produced from the food material described in (1) to (4). (6) The Fagopyrum tataricum food wherein the Fagopyrum tataricum food is cookies, breads or noodles. (7) The Fagopyrum tataricum food wherein the Fagopyrum tataricum food is soups or drinks. COPYRIGHT: (C)2004,JPO
摘要翻译：待解决的问题：提供从禾本F草植物制备的食品，并提供由该材料生产的荞麦um鱼。解决方案：（1）该食品包含荞麦镰刀菌的干粉碎产物。（2）食品材料，其中食品是荞麦粉的干粉碎产品。（3）干粉碎物的芦丁浓度≥5mg/ g的食品。（4）干粉碎物的芦丁浓度≥20mg/ g的食品。（5）荞麦荞麦食品由（1）至（4）中描述的食品生产。（6）荞麦荞麦食品，其中荞麦荞麦面食是饼干，面包或面条。（7）荞麦荞麦食品，其中荞麦um食是汤或饮料。版权所有（C）2004，JPO

3. 发明专利

JP2003061603A Method for producing instant noodle, and instant noodle obtained by the method 审中-公开
标题翻译：方法生产固体土壤和方法获得的固体土壤
公开(公告)号：JP2003061603A
公开(公告)日：2003-03-04
申请号：JP2001257843
申请日：2001-08-28
申请人： National Agricultural Research Organization , 独立行政法人農業技術研究機構
发明人： YAMAUCHI HIROAKI , ENDO CHIE , NODA TAKAHIRO , NISHIO ZENTA , TAKADA KANENORI , KUWABARA TATSUO , SAITO KATSUICHI , ODA YUJI , FUNATSUKI WAKAKO
IPC分类号： A23L7/113 , A23L1/162
摘要： PROBLEM TO BE SOLVED: To provide a method for producing instant noodle, in which grain flour containing extremely strong flour having the mixing time >=1.2 times as long as that of ordinary strong flour required for a pin-type mixer, and to provide instant noodle obtained by the method. SOLUTION: This method for producing instant noodle comprises a step of using grain flour containing extremely strong flour having the mixing time of >=1.2 times, or preferably >=1.5 times as long as that of ordinary strong flour required for a pin type mixer; wherein the content of extremely strong flour based on the grain flour is >=20 wt.%. The instant noodle is obtained by the method mentioned above.
摘要翻译：要解决的问题：提供一种生产方便面的方法，其中含有非常强的面粉的面粉的混合时间> =针式混合机所需的普通强筋的1.2倍，并提供即时方法获得的面。解决方案：这种制备方便面的方法包括使用混合时间≥1.2倍，优选> = 1.5倍的针状混合机所需的普通强筋粉的混合时间，使用含有极强面粉的谷物粉的步骤; 其中基于谷粉的极强面粉的含量≥20重量％。方便面是通过上述方法获得的。

4. 发明专利

JP2003033152A Yellow potato food material and yellow potato food 审中-公开
标题翻译：黄油蛋白食品和黄油酱食品
公开(公告)号：JP2003033152A
公开(公告)日：2003-02-04
申请号：JP2001223850
申请日：2001-07-25
申请人： National Agricultural Research Organization , Tokachi Nogyo Kyodo Kumiai Rengokai , Tokachiken Shiko Kiko , Wada Sugar Refining Co Ltd , 十勝農業協同組合連合会 , 和田製糖株式会社 , 独立行政法人農業技術研究機構 , 財団法人十勝圏振興機構
发明人： ODA YUJI , YAMAUCHI HIROAKI , ENDO CHIE , MORI MOTOYUKI , TAKADA AKIKO , TAKAHASHI EIZO , UEDA HIROYUKI , OBA KIYOSHI , TANAKA AKIRA , OKA YOSHIO , HAYASHI KAZUYA
IPC分类号： A23L19/12 , A23L5/41 , A23L1/216 , A23L1/272
摘要： PROBLEM TO BE SOLVED: To provide a potato food material containing a carotenoid pigment to develop a yellow color without adding any coloring material, and to provide a yellow potato food. SOLUTION: This yellow potato food material is prepared by using such a potato that has a chromaticity coordinate for yellowness of b* larger than that of an ordinarily cultivated potato species of Solanum tuberosum ssp. tuberosum L. By 30 or more, and has a zeaxenthin concentration of >=3 μg/g in a flesh part of the green potato, wherein chromaticity of the flesh part is measured by a colorimeter and expressed by the chromaticity coordinates of L*, a*, and b*, and the zeaxanthin is the carotenoid yellow dye and a main component for composing the chromaticity of the flesh part. The yellow potato food is produced from the yellow potato food material.
摘要翻译：要解决的问题：提供含有类胡萝卜素颜料的马铃薯食品，以形成黄色而不添加任何着色材料，并提供黄色马铃薯食品。解决方案：这种黄土豆食品通过使用这样一种马铃薯来制备，该马铃薯具有比通常栽培的马铃薯马铃薯品种马铃薯Ssp的黄色的色度坐标。马铃薯块茎30以上，并且在青薯的肉质部分中具有≥3μg/ g的玉米黄素浓度，其中肉色部分的色度由色度计测量并由色度坐标L *表示， a *和b *，玉米黄质是类胡萝卜素黄色染料和构成肉质色度的主要成分。黄土豆食品由黄土豆食品生产。

5. 发明专利

JP2003026947A Method for simultaneous preparation of anthocyanin dye and dye-containing powder from anthocyanin dye- containing potato 审中-公开
标题翻译：同时制备含有蒽醌染料的含硫氰酸染料和含有粉末的粉末的方法
公开(公告)号：JP2003026947A
公开(公告)日：2003-01-29
申请号：JP2001219786
申请日：2001-07-19
申请人： National Agricultural Research Organization , Nichinou Kagaku Kogyo Kk , Wada Sugar Refining Co Ltd , 和田製糖株式会社 , 日農化学工業株式会社 , 独立行政法人農業技術研究機構
发明人： ODA YUJI , YAMAUCHI HIROAKI , ENDO CHIE , MORI MOTOYUKI , TAKADA AKIKO , OKA YOSHIO , HAYASHI KAZUYA , TEZUKA TAKAHISA , SHIINA RYUJIRO
IPC分类号： C09B61/00 , C09B67/02
CPC分类号： C09B61/00 , A23L5/43
摘要： PROBLEM TO BE SOLVED: To provide a method for the simultaneous preparation of the anthocyanin dye and dye-containing powder of an anthocyanin dye-containing potato which method is capable of preparing simultaneously and efficiently the dye and dye-containing dry powder from a colored potato. SOLUTION: The method is such that an anthocyanin dye is extracted by immersing in an acidic solution soon after cutting, such potato containing the anthocyanin in the skin/pulp part as to belong to a common cultivar such as Solanum tuberosum ssp. andigena L. or Solanum phur eja Juz. et Buk., or to a heterogenic cultivar, or to a race which is subjected to the breeding and crossing on the basis of the above cultivars and is advanced in the improvement in the practical character such as the dye concentration, disease resistance and yield, and such that at the same time a dry powder is obtained by washing with water a dye extracted residue.
摘要翻译：要解决的问题：提供一种用于同时制备含花青素染料的马铃薯的花青素染料和含染料的粉末的方法，该方法能够同时有效地制备来自彩色马铃薯的含染料和染料的干粉。解决方案：该方法是通过在切割后不久浸入酸性溶液中提取花青素染料，所述马铃薯含有皮肤/纸浆部分中的花青素，属于常见的品种如马铃薯（Solanum tuberosum ssp）。 and L.属（Soligenus L.）或茄属（Solanum phur eja Juz）。或不同基因品种，或基于上述品种进行繁殖和杂交的种族，并且提高了染色剂浓度，抗病性和产量等实用性，并且同时通过用水洗涤染料提取的残余物获得干粉末。

6. 发明专利

JP2003000209A Amazake-like drink and method for producing the same 有权
标题翻译： AMAZAKE-LIKE饮料及其生产方法
公开(公告)号：JP2003000209A
公开(公告)日：2003-01-07
申请号：JP2001184600
申请日：2001-06-19
申请人： National Agricultural Research Organization , 独立行政法人農業技術研究機構
发明人： ODA YUJI , YAMAUCHI HIROAKI , ICHINOSE YASUNORI
IPC分类号： A23L2/38
摘要： PROBLEM TO BE SOLVED: To provide an Amazake (a sweet drink made from fermented rice)-like drink obtained by saccharifying starch of boiled rice by a lactobacillus and lactobacillus fermented liquor, and to provide a method for producing the drink. SOLUTION: (1) The Amazake-like drink is produced by saccharifying the starch of boiled rice by the lactobacillus and lactobacillus fermented liquor; (2) wherein the lactobacillus is a strain having starch-splitting ability to generate lactic acid from starch. (3) The method for producing the Amazake-like drink comprises using the lactobacillus and the lactobacillus fermented liquor to saccharify starch of boiled rice; (4) wherein the lactobacillus to be used for saccharifying starch of boiled rice is a strain having starch-splitting ability to generate lactic acid from starch. Thus, the Amazake-like drink having slight sweetness and fresh sour taste and the method for producing the drink are provided.
摘要翻译：要解决的问题：提供通过乳酸杆菌和乳杆菌发酵液糖化淀粉的淀粉获得的Amazake（由发酵米制成的甜饮料），并提供制造饮料的方法。解决方案：（1）通过乳酸杆菌和乳杆菌发酵液糖化水煮淀粉生产Amazake样饮料; （2）其中乳杆菌是具有从淀粉产生乳酸的淀粉分裂能力的菌株。（3）Amazake式饮料的制造方法，其特征在于，使用所述乳酸杆菌和所述乳酸杆菌发酵液对煮熟的水稻的淀粉进行糖化; （4）其中，用于糖化水煮淀粉的乳杆菌是具有从淀粉产生乳酸的淀粉分裂能力的菌株。因此，提供了具有轻微甜度和新鲜酸味的Amazake样饮料和生产饮料的方法。

7. 发明专利

JP2003310188A Chinese noodle and method for improving quality of the same 有权
标题翻译：中文版和改进其质量的方法
公开(公告)号：JP2003310188A
公开(公告)日：2003-11-05
申请号：JP2003035092
申请日：2003-02-13
申请人： National Agricultural Research Organization , 独立行政法人農業技術研究機構
发明人： SAITO KATSUICHI , ODA YUJI , YAMAUCHI HIROAKI , KUWABARA TATSUO , TAKADA KANENORI , NISHIO ZENTA
IPC分类号： A23L7/109 , A23L1/16
摘要： PROBLEM TO BE SOLVED: To obtain Chinese noodles having a good color tone, little germination of fungi and various germs and good preservability without spoiling taste and palatability inherited to the Chinese noodles and provide a method for improving quality of the same. SOLUTION: The noodles which exhibit alkaline properties of pH≥8 after mixing raw materials are produced by adding bacteria, especially those growing in an alkaline condition of pH≥8. Thus, the noodles have the good color tone, exhibit little generation of fungi and various germs and are well preserved without spoiling taste, flavor and palatability inherited to the Chinese noodles. COPYRIGHT: (C)2004,JPO
摘要翻译：要解决的问题：为了获得具有良好色调的中国面条，真菌和各种细菌的发芽少，保鲜性好，不损害中国面条的味道和适口性，并提供了提高其质量的方法。
解决方案：混合原料后，pH≥8的碱性特性的面条是加入细菌，特别是生长在pH≥8的碱性条件下的细菌产生的。因此，面条具有良好的色调，表现出少量的真菌和各种细菌，保存完好，不会破坏继承于中国面条的味道，风味和适口性。版权所有（C）2004，JPO

8. 发明专利

JP2003061565A Method for making bread from refrigerated dough and breads obtained by the method 有权
标题翻译：用于制备来自制冷粗麦肉的方法和方法
公开(公告)号：JP2003061565A
公开(公告)日：2003-03-04
申请号：JP2001257842
申请日：2001-08-28
申请人： National Agricultural Research Organization , 独立行政法人農業技術研究機構
发明人： YAMAUCHI HIROAKI , ENDO CHIE , NODA TAKAHIRO , NISHIO ZENTA , TAKADA KANENORI , KUWABARA TATSUO , SAITO KATSUICHI , ODA YUJI , FUNATSUKI WAKAKO
IPC分类号： A21D2/36 , A21D6/00 , A21D8/04 , A21D13/00
摘要： PROBLEM TO BE SOLVED: To provide a method for making a bread from refrigerated dough using ultra strong flour-containing grain flour, to provide a bread obtained by the excellent method, to provide a method for producing a bread from refrigerated dough using a combination of refrigerated yeast with grain flour mixed with a proper amount of ultra strong flour to reinforce the strength of protein, and to provide a bread pro duced by the method and having a good quality.
SOLUTION: (1). This method for making the bread from the refrigerated dough is characterized by using the refrigerated dough of grain flour containing ultra strong flour which exhibits a mixing time of ≥1.2 times, preferably ≥1.5 times, that of ordinary strong flour by the use of a pin type mixer. (2). The method for making the bread from the refrigerated dough is characterized in that the content of ultra strong flour in the ultra strong flour-containing grain flour is ≥10%. (3). The method for making the bread from the refrigerated dough is characterized in that the content of ultra strong flour in the ultra strong flour-containing grain flour is ≥30%. (4). The method for making a bread from a refrigerated dough is characterized in that yeast used for making the bread is refrigerated yeast. (5). The bread produced by either one of the methods (1) to (4) for making the breads from the refrigerated dough.
COPYRIGHT: (C)2003,JPO
摘要翻译：要解决的问题：提供一种使用超强面粉的谷物粉从冷冻面团制作面包的方法，以提供通过优异方法获得的面包，提供一种从冷冻面团生产面包的方法，该方法使用冷冻酵母用谷物粉混合适量的超强粉，以增强蛋白质的强度，并提供通过该方法生产并具有良好质量的面包。解决方案：（1）。这种用于从冷冻面团制作面包的方法的特征在于使用含有超强面粉的谷物粉的冷冻面团，其表现出与常规强面粉的混合时间> = 1.2倍，优选> = 1.5倍的混合时间，使用针式搅拌机。（2）。冷冻面团制作面包的方法的特点是超强面粉面粉中超强面粉的含量≥10％。（3）。从冷冻面团制作面包的方法的特征在于超强面粉面粉中超强面粉的含量> 30％。（四）。用于从冷冻面团制作面包的方法的特征在于用于制作面包的酵母是冷藏酵母。（5）。由方法（1）至（4）中任一方法生产的用于从冷冻面团制作面包的面包。

9. 发明专利

JP2003024000A Fermented food raw material and method for producing the same 审中-公开
标题翻译：发酵食品原料及其生产方法
公开(公告)号：JP2003024000A
公开(公告)日：2003-01-28
申请号：JP2001220945
申请日：2001-07-23
申请人： National Agricultural Research Organization , 独立行政法人農業技術研究機構
发明人： ODA YUJI , SAITO KATSUICHI , YAMAUCHI HIROAKI , MORI MOTOYUKI
IPC分类号： A23G3/00 , A21D13/08 , A23G3/34 , A23L1/00 , A23L1/216
摘要： PROBLEM TO BE SOLVED: To provide a fermented food raw material obtained by fermenting the starch- extracted residues of potato or sweet potato with a mold having a high lactic acid producibility, and to provide a method for producing the same. SOLUTION: (1) The food raw material obtained by fermenting the starch-extracted residues of potato or sweet potato with the mold having a high lactic acid-producibility. (2) The food raw material obtained by fermenting the starch-extracted residues of potato with the mold having a high lactic acid-producibility. (3) The food raw material obtained by fermenting the starch-extracted residues of potato with a mold: Rhizopus oryzae having a high lactic acid-producibility. (4) The method for producing the food raw material by fermenting the starch-extracted residues of potato or sweet potato with the mold having a high lactic acid-producibility. (5) The method for producing the food raw material by fermenting the starch-extracted residues of potato with the mold having a high lactic acid-producibility. (6) The method for producing the food raw material by fermenting the starch-extracted residues of potato with the mold: Rhizopus oryzae having a high lactic acid-producibility. A food raw material having a sweet-sour taste similar to that of apple, and a method for producing the same.
摘要翻译：要解决的问题：提供通过用具有高乳酸生产能力的霉菌发酵马铃薯或甘薯的淀粉提取残渣获得的发酵食品原料，并提供其制备方法。解决方案：（1）用具有高乳酸生产能力的霉菌发酵马铃薯或甘薯淀粉提取残渣得到的食品原料。（2）通过具有高乳酸生产性的模具发酵马铃薯的淀粉提取残渣得到的食品原料。（3）通过霉菌发酵马铃薯淀粉提取残渣获得的食品原料：具有高乳酸生产能力的米根霉（Rhizopus oryzae）。（4）通过用高乳酸生产性的模具发酵马铃薯或甘薯的淀粉提取残渣来生产食品原料的方法。（5）通过用高乳酸生产性的模具发酵马铃薯的淀粉提取残渣来生产食品原料的方法。（6）通过用霉菌发酵马铃薯的淀粉提取残渣：具有高乳酸生产性的米根霉菌来生产食品原料的方法。具有与苹果类似的甜酸味的食品原料及其制造方法。

10. 发明专利

JP2003333998A Silage applied with filamentous fungus and method for preparing the same 有权
标题翻译：应用于真菌的沉淀及其制备方法
公开(公告)号：JP2003333998A
公开(公告)日：2003-11-25
申请号：JP2002145916
申请日：2002-05-21
申请人： National Agricultural Research Organization , Meiji Okamoto , Yukijirushi Shubyo Kk , 明治岡本 , 独立行政法人農業技術研究機構 , 雪印種苗株式会社
发明人： ODA YUJI , SAITO KATSUICHI , YAMAUCHI HIROAKI , MORI MOTOYUKI , TANAKA HIDETOSHI , MIURA TOSHIHARU , KITAMURA TORU , OKAMOTO MEIJI
IPC分类号： A23K1/00 , A23K1/06 , A23K1/14 , A23K3/02
CPC分类号： Y02P60/873 , Y02P60/877
摘要： PROBLEM TO BE SOLVED: To provide a silage obtained by fermenting malt mixed with potato starch extract residue (potato pulp), green tea extract residue (green tea refuse), beet pulp or the like, wherein the malt is prepared by filamentous fungus having high lactic acid-producing ability, and to provide a method for producing the same. SOLUTION: The method for preparing the silage comprises adding a fermenting malt prepared by the filamentous fungus having high lactic acid- producing ability into the potato starch extract residue, a mixture of the potato starch extract residue with an auxiliary fodder, the green tea extract residue, a mixture of the green tea extract residue with an auxiliary fodder, the beet pulp or a mixture of the beet pulp with an auxiliary fodder, wherein, in the mixtures, weight ratio of the former to the latter is 1/4 or less and moisture content of the mixture is ≥50 wt.%. The filamentous fungus having high lactic acid-producing ability is Rhizopus oryzae. COPYRIGHT: (C)2004,JPO
摘要翻译：待解决的问题：提供通过与马铃薯淀粉提取物残渣（马铃薯纸浆），绿茶提取物残渣（绿茶垃圾），甜菜浆等混合的麦芽发酵得到的青贮饲料，其中麦芽由丝状具有高乳酸生产能力的真菌，并提供其制备方法。解决方案：制备青贮饲料的方法包括将由具有高乳酸生产能力的丝状真菌制备的发酵麦芽加入到马铃薯淀粉提取物残渣中，将马铃薯淀粉提取物残留物与辅助饲料的混合物，绿色茶提取物残渣，绿茶提取物残留物与辅助饲料的混合物，甜菜浆或甜菜浆与辅助饲料的混合物，其中前者与后者的重量比为1/4 或更低，混合物的含水量≥50重量％。具有高乳酸生产能力的丝状真菌是米曲霉。版权所有（C）2004，JPO

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