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1. 发明专利

JP2014128265A Vegetable food additive 有权
标题翻译：蔬菜食品添加剂
公开(公告)号：JP2014128265A
公开(公告)日：2014-07-10
申请号：JP2013248750
申请日：2013-11-29
申请人： Nepuree Corp , ネピュレ株式会社
发明人： KANO TSUTOMU , TANIWAKI KEN , YAMASHITA MASATERU , NEKOJIMA KAZUNORI
IPC分类号： A21D2/36
摘要： PROBLEM TO BE SOLVED: To provide a vegetable food additive that has good flavor while it has performance required of an emulsifier, does not impair flavor of target food when added thereto, and has high safety.SOLUTION: The vegetable food additive suitable for improving the flavor of a bread, a cake and the like is produced by kneading treatment or straining treatment of a vegetable raw material subjected to softening treatment by heating with use of superheated steam of 180-350°C in a range of 3-50 minutes. The softening treatment by heating with use of superheated steam is performed by heating in a range of 5-18 minutes in the case where the vegetable raw material is leaf vegetable, in a range of 8-20 minutes in the case where it is fruit vegetable, in a range of 15-25 minutes in the case where it is root crop, in a range of 3-18 minutes in the case where it is fruit and in a range of 25-50 minutes in the case where it is cereal grain. The immersion step of performing immersion treatment by immersing the vegetable raw material in water in a range of 4-12 hours is provided before the softening treatment by heating with use of superheated steam.
摘要翻译：要解决的问题：提供具有良好的风味，同时具有乳化剂性能的植物性食品添加剂，当添加时不会损害目标食品的风味，并且具有高的安全性。解决方案：适用于改善通过使用180-350℃的过热蒸汽在3-50分钟的范围内通过加热对经过软化处理的植物原料进行捏合处理或变形处理来生产面包，蛋糕等的风味。使用过热蒸汽进行加热软化处理，在蔬菜原料为叶菜的情况下，在5〜18分钟的范围内进行加热，在水果蔬菜的情况下为8〜20分钟在作为根作物的情况下在15-25分钟的范围内，在水果的情况下为3-18分钟，在谷物的情况下为25-50分钟的范围。在通过使用过热蒸汽加热进行软化处理之前，提供在4-12小时范围内将植物原料浸渍在水中进行浸渍处理的浸渍步骤。

2. 发明专利

JP2014039793A Operation method of sieving machine, and automatic sieving apparatus 有权
标题翻译：切割机的操作方法和自动切割装置
公开(公告)号：JP2014039793A
公开(公告)日：2014-03-06
申请号：JP2013113824
申请日：2013-05-30
申请人： National Agriculture & Food Research Organization , 独立行政法人農業・食品産業技術総合研究機構 , Nepuree Corp , ネピュレ株式会社
发明人： KATO HITOSHI , TANIWAKI KEN , YAMASHITA MASATERU , KANO TSUTOMU
IPC分类号： A47J19/00 , B02C7/08 , B02C7/12 , B02C7/16
CPC分类号： A47J19/00 , B02C7/08 , B02C7/12 , B02C7/14 , B02C7/16 , B02C23/16
摘要： PROBLEM TO BE SOLVED: To provide a sieving-machine operating method and an automatic sieving apparatus suitable for a case in which various food materials having been heated and softened with super-heated steam are passed through and sieved by a strainer, with the breakage of cells being suppressed as much as possible, so that the intrinsic colors, smells, tastes and nutrition values of a puree are retained as it is continuously manufactured.SOLUTION: A food material is crushed or milled by the shearing force which is caused between upper and lower mortars by making a rotation speed difference between the upper and lower mortars, and the crushed material food is separated into a filtrate and a residue, which are collected by a filtrate collecting portion and a residue collecting portion, respectively.
摘要翻译：要解决的问题：提供一种筛分机操作方法和自动筛选装置，适用于使用过热蒸汽加热和软化的各种食品材料通过过滤器并通过过滤器筛分的情况，其中破碎细胞被尽可能地抑制，从而使酱油的固有颜色，气味，口味和营养价值得以保持，因为它是连续制造的。解决方案：食物通过剪切力被粉碎或研磨，通过使上下砂浆之间的旋转速度差来降低迫击炮，并将破碎的材料食物分离成滤液和残余物，分别由滤液收集部分和残留物收集部分收集。

3. 发明专利

JP2013252130A STRAINER APPARATUS 审中-公开
公开(公告)号：JP2013252130A
公开(公告)日：2013-12-19
申请号：JP2013095287
申请日：2013-04-30
申请人： NAT AGRICULTURE & FOOD RES ORG , NEPUREE CORP
发明人： KATO HITOSHI , TANIWAKI KEN , YAMASHITA MASATERU , KANO TSUTOMU
IPC分类号： A23N1/02 , A23L19/00 , A47J19/04 , B02C7/08 , B02C7/12 , B03B5/00
摘要： PROBLEM TO BE SOLVED: To provide a strainer apparatus suitable for straining various foods heated and softened with superheated steam, while minimizing cell disruption, by passing the foods through a strainer, thereby, for example, continuously manufacturing puree retaining characteristic color, aroma, taste and nutritional value of the original food.SOLUTION: There is provided a strainer apparatus provided with a strainer member supported in a state that a conical concave surface acting as a filter surface is faced upward and a hold member supported in a state that a conical convex surface acting as a pressing surface is faced downward, and the surfaces are arranged so as to face each other interposing a gap in vertical direction. The conical center axis lines of both conical concave and convex surfaces are coaxially aligned with each other, and one of these members is rotated in one or both directions about the conical center axis line by a motive force. Raw food material softened with superheated steam is fed to the gap between the conical concave surface of the strainer member and the conical convex surface of the hold member, and the filtrate and residue are discharged to a filtered-substance collection unit and a residue collection unit, respectively.

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