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1. 发明专利

JP2013165647A Batter mix for fry-like food to be baked 有权
标题翻译：电饭锅混合为类似的食物被烘烤
公开(公告)号：JP2013165647A
公开(公告)日：2013-08-29
申请号：JP2012029147
申请日：2012-02-14
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： SAKAKIBARA MICHIHIRO , KOJIMA KAZUKO , TAKAHASHI YOSHIKAZU , FUKUTOME SHINICHI , MIYAZAKI TOSHIYUKI , HIWATARI SOICHIRO , ISHIKAWA YASUYOSHI , ITO TAKASHI
IPC分类号： A23L7/157 , A23L35/00
摘要： PROBLEM TO BE SOLVED: To provide a batter material suitable for producing fry-like food which can be easily baked in the oven or the like and exhibits favorable appearance and texture.SOLUTION: A batter mix for fry-like food to be baked contains albumen powder which is adjusted so that its median particle diameter may be 10-50 μm.
摘要翻译：要解决的问题：提供适合于生产油炸食品的面糊材料，其可以在烘箱等中容易地烘烤并且表现出良好的外观和质感。解决方案：用于待烘烤的油炸食品的面糊混合物含有蛋白调整粉末，使其中值粒径为10〜50μm。

2. 发明专利

JP2008067676A Wet-heat treated wheat flour for okonomi-yaki, mix for okonomi-yaki (pan cake), and okonomi-yakis 有权
标题翻译： OKONOMI-YAKI，OKONOMI-YAKI（PAN CAKE）和OKONOMI-YAKIS的混合的热处理的小花
公开(公告)号：JP2008067676A
公开(公告)日：2008-03-27
申请号：JP2006251792
申请日：2006-09-15
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： SHIGEMATSU TORU , NOMURA HISAMI , TAGAMI YUJI , SAKAKIBARA MICHIHIRO , KONDO MASATO , FUKUTOME SHINICHI , YASUDA TADAYUKI
IPC分类号： A23L35/00 , A23L7/10
摘要： PROBLEM TO BE SOLVED: To provide moisturized and heated wheat flour for okonomi-yaki (Japanese-style pancake containing vegetables and other foodstuff) enabling production of okonomi-yaki that is improved in volume, presenting moist sensations of batter coating and melting in mouth, being suppressed in dry and crumbling texture due to dryness and smoothness-lacked texture due to aging of the starch to maintain palate texture similar to that immediately after being produced, in other words, superior in resistance to deterioration with the passage of time, to provide a mix for both okonomi-yaki and okonomi-yaki which utilizes wheat flour. SOLUTION: The moisturized and heated wheat flour for okonomi-yaki comprises wheat flour subjected to moisture and heat treatment, and has a pregelatinization degree α of 12.5-30 wt.% and viscosity of 1-10 Pa s, when water is added to 300 mass% of flour. The mix for both okonomi-yaki and the okonomi-yaki utilizes the wheat flour. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：为了提供保湿和加热的面粉（含有蔬菜和其他食品的日式煎饼），可以生产体积增加的口味，产生面糊涂层和熔化的潮湿感觉在口中，由于干燥和平滑度而被抑制在干燥和破碎的质地上，由于淀粉的老化而缺乏质地，以保持与立即生产后类似的口味质地，换句话说，耐久性随着时间的流逝具有优越性，提供使用小麦粉的okonomi-yaki和okonomi-yaki的混合物。解决方案：保湿加热的小麦面粉包括经过湿热处理的小麦粉，预胶化度α为12.5-30重量％，粘度为1-10Pa·s，当水为加入300质量％的面粉。 okonomi-yaki和okonomi-yaki的混合使用小麦粉。版权所有（C）2008，JPO＆INPIT

3. 发明专利

JP2007282575A Deep-frying batter mix and deep-frying batter 审中-公开
标题翻译：深沉电池混合和深沉电池
公开(公告)号：JP2007282575A
公开(公告)日：2007-11-01
申请号：JP2006113904
申请日：2006-04-17
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： SAKAKIBARA MICHIHIRO
IPC分类号： A23L7/157
摘要： PROBLEM TO BE SOLVED: To provide deep-frying batter mix and deep-frying batter each easily improving juicy feeling of frying ingredients for deep-frying, and improving crispy feeling of coating. SOLUTION: The deep-frying batter mix and deep-frying batter contain wheat flour and fermented seasoning powder. Part or the whole of the wheat flour is preferably moist-heat treated wheat flour. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：为了提供油炸面糊和油炸面糊，可以容易地提高油炸成分的多汁感，并提高油炸的酥脆感。
解决方案：油炸面糊和油炸面糊包含小麦粉和发酵调味粉。部分或全部小麦面粉优选是湿热处理的小麦粉。版权所有（C）2008，JPO＆INPIT

4. 发明专利

JP2014103860A Weak flour 有权
标题翻译：微弱的FLOUR
公开(公告)号：JP2014103860A
公开(公告)日：2014-06-09
申请号：JP2012257068
申请日：2012-11-26
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： YOSHIOKA YASUYUKI , SAKAKIBARA MICHIHIRO
IPC分类号： A23L7/10 , A21D13/08
摘要： PROBLEM TO BE SOLVED: To provide weak flour which prevents the formation of an undissolved lump of flour and the scattering of flour and is easy to handle.SOLUTION: The weak flour contains a powder with a particle diameter of less than 45 μm in an amount of 15 mass% or more and less than 40 mass%, a powder with a particle diameter of 45-75 μm in an amount of 10-35 mass%, and a powder with a particle diameter of 45-150 μm in an amount of 60-85 mass%.
摘要翻译：要解决的问题：提供弱面粉，防止形成未溶解的面团块和粉末的散射，易于处理。解决方案：弱面粉含有一种粒径小于45μm的粉末， 15质量％以上且小于40质量％的粉末，粒径为45〜75μm的粉末，10-35质量％的粉末，粒径为45〜150μm的粉末的量为 60-85质量％。

5. 发明专利

JP2012029656A Butter mixture for frozen tempura 有权
标题翻译：冷冻混合机
公开(公告)号：JP2012029656A
公开(公告)日：2012-02-16
申请号：JP2010173835
申请日：2010-08-02
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： SAKAKIBARA MICHIHIRO , KOJIMA KAZUKO , HIWATARI SOICHIRO , SHIGEMATSU TORU , TANIGUCHI KIMISHIRO , ITO TAKASHI
IPC分类号： A23L7/157
摘要： PROBLEM TO BE SOLVED: To provide a butter mixture suitable for a Tempura (deep-fried food) which is eaten after being frozen and fried in an oil.SOLUTION: The butter mixture for the frozen Tempura includes: one or more saccharide selected from sorbitol, maltitol, oligotose and xylitol; water solble protein; and one or more protein materials selected from flower containing ≥11 mass% of protein.
摘要翻译：要解决的问题：提供适合于在油中冷冻和油炸后食用的天妇罗（油炸食品）的黄油混合物。解决方案：冷冻天妇罗的黄油混合物包括：一种或多种选自山梨醇，麦芽糖醇，寡核苷酸和木糖醇的糖; 水ble蛋白; 和选自含有≥11质量％蛋白质的花的一种或多种蛋白质材料。版权所有（C）2012，JPO＆INPIT

6. 发明专利

JP2009284827A Batter mix for freeze-dried tempura, batter using the mix, method for producing freeze-dried tempura, and freeze-dried tempura 有权
标题翻译：用于冷冻干燥的电池的电池混合器，使用混合物的电池，用于生产冷冻干燥的温度的方法和冷冻干燥的温度
公开(公告)号：JP2009284827A
公开(公告)日：2009-12-10
申请号：JP2008140746
申请日：2008-05-29
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： SAKAKIBARA MICHIHIRO , TANIGUCHI KIMISHIRO , UEKI YOSHITO
IPC分类号： A23L7/157 , A23L5/10 , A23L35/00
摘要： PROBLEM TO BE SOLVED: To provide a batter mix for freeze-dried tempura, excellent in reconstitution in hot water, and enabling obtaining freeze-dried tempura to become tempura with excellent palate feeling and appearance by pouring hot water, in an easy process at good production efficiency; to provide batter using the mix; and to provide a method for producing freeze-dried tempura. SOLUTION: This batter mix for freeze-dried tempura contains 50-99 mass% of oil and fat processed starch, and at least one kind selected from a thickener, pre-gelatinized grain flour, and starch. The batter for freeze-dried tempura is obtained by adding ≥200 mass pts.wt. of water to 100 mass pts.wt. of the batter mix, and has a viscosity of 2,000-10,000 mPa s. The method for producing the freeze-dried tempura includes attaching the batter for freeze-dried tempura to pretreated raw material ingredients without attaching separating powder, attaching bits of fried tempura batter to the raw material ingredients attached with the batter, heating the raw material ingredients attached with the bits of fried tempura batter, and freeze-drying the product. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供冷冻干燥的天妇罗的面糊混合物，在热水中重构性优异，并且能够以容易的方式通过倾倒热水获得具有优异的口感和外观的冻干天妇罗，成为天妇罗工艺生产效率好; 使用混合物提供面糊; 并提供一种生产冷冻干燥天妇罗的方法。
解决方案：这种用于冷冻干燥的天妇罗的面糊混合物含有50-99质量％的油脂加工淀粉，以及选自增稠剂，预糊化谷物粉和淀粉中的至少一种。冷冻干燥天妇罗的面糊通过加入≥200质量重量的水至100质量重量的糊料混合物，并且具有2,000-10,000mPa·s的粘度。冷冻干燥的天妇罗的制造方法包括将冷冻干燥的天妇罗的面糊连接到预处理的原料成分而不附着分离粉末，将油炸的天妇罗面糊的馅料附加到与面糊附着的原料成分中，加热附着的原料成分与炸天妇罗面糊的位，并冷冻干燥产品。版权所有（C）2010，JPO＆INPIT

7. 发明专利

JP2007061039A Batter mix for frying, batter for frying and fried food 有权
标题翻译：用于冷冻的电池混合器，用于冷冻和熟食的电池
公开(公告)号：JP2007061039A
公开(公告)日：2007-03-15
申请号：JP2005253453
申请日：2005-09-01
申请人： Nisshin Foods Kk , Nisshin Seifun Group Inc , 日清フーズ株式会社 , 株式会社日清製粉グループ本社
发明人： SHIGEMATSU TORU , SAKAKIBARA MICHIHIRO , YAGISHITA TAKAHIRO
IPC分类号： A23L7/157 , A23L35/00
摘要： PROBLEM TO BE SOLVED: To provide a fried food having light fry color and keeping crispness and moderate brittleness of the coating even by leaving the fried food at room temperature for several hours. SOLUTION: The batter mix for frying contains fructan. Especially, the fructan in the batter mix for frying is inulin. The batter for frying contains fructan. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供具有油炸食品的油炸食品，即使在室温下放置油炸食品数小时，也能保持涂层的脆性和适度的脆性。
解决方案：油炸混合油煎含有果聚糖。尤其是，面粉混合物中的果聚糖油炸是菊粉。煎炸面包含果聚糖。版权所有（C）2007，JPO＆INPIT

8. 发明专利

JP2014200208A 造粒小麦粉有权
标题翻译：颗粒状花粉
公开(公告)号：JP2014200208A
公开(公告)日：2014-10-27
申请号：JP2013079748
申请日：2013-04-05
申请人：日清フーズ株式会社 , Nisshin Foods Kk , 株式会社日清製粉グループ本社 , Nisshin Seifun Group Inc
发明人： YOSHIOKA YASUYUKI , SAKAKIBARA MICHIHIRO , YONEDA HIROKI , MITSUOKA TETSUYA , SAKAMOTO NORIKO
IPC分类号： A23L7/10
摘要：【課題】ダマの生成や粉の飛散が少なく取扱い性に優れた、調理材料として好適である小麦粉の提供。【解決手段】小麦粉と水とを非加熱条件下で造粒して得られる、粒径が150μm未満の粉を30〜80体積%、および粒径150μm以上の粉を70〜20体積%含有することを特徴とする、造粒小麦粉。前記造粒小麦粉は、50%累積粒径が105〜200μmであり、非加熱条件が原料粉のα化度を5%以上増加させない温度条件での撹拌造粒により粒立されており、その水の量が原料粉100質量部に対して25〜40質量部であることを特徴とする造粒小麦粉。【選択図】なし
摘要翻译：要解决的问题：提供适合烹饪材料的小麦面粉，具有优异的可操作性，较少的颗粒块的产生和较少的面粉散射。解决方案：通过在非加热条件下用水制粒小麦粉而制成颗粒状小麦粉，含有30〜80体积％的粒径小于150μm的面粉和70〜20体积％的粒径为150μm以上的面粉。颗粒状小麦粉的累积粒径为50〜200μm，通过在温度条件下进行搅拌造粒，在非加热条件下使原料面粉的预胶化度提高5％以下，的水相对于100磅原料面粉为25至40磅。

9. 发明专利

JP2010233540A Heat-treated wheat flour for deep-fried food 有权
标题翻译：用于深层食物的热处理的小麦粉
公开(公告)号：JP2010233540A
公开(公告)日：2010-10-21
申请号：JP2009087170
申请日：2009-03-31
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： SAKAKIBARA MICHIHIRO , KOJIMA KAZUKO , MAEDA TATSURO , HIGUCHI MASAHIRO , ITO KENSUKE , KONDO MASATO , ISHIKAWA YASUYOSHI , ITO KOICHI
IPC分类号： A23L7/157
摘要： PROBLEM TO BE SOLVED: To provide heat-treated wheat flour for deep-fried food with which deep fried food having deep-fry batter excellent in binding properties with deep-fry food ingredients and having good flavor and palate feeling, is obtained.
SOLUTION: The heat-treated wheat flour for deep-fried food is produced by heating wheat flour having peak viscosity of ≥4,700 mPa s detected by RVA (rapid visco analyzer), and has gluten vitality of ≤30 wt.%. Preferably, the heat-treated wheat flour for deep-fried food has a peak time detected by the RVA earlier than that of the wheat flour by 30 sec or more.
COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：为了提供用于油炸食品的热处理小麦粉，其中具有与油炸食品成分具有优良结合性并具有良好风味和腭感的油炸食品的油炸食品。
解决方案：通过加热通过RVA（快速粘度分析仪）检测到的峰值粘度≥4,700mPa s的小麦粉生产油炸食品的热处理小麦粉，并具有≤30重量％的麸质活力。优选地，用于油炸食品的经热处理的小麦粉比ROW早于30秒或更长时间的RVA检测到的峰值时间。版权所有（C）2011，JPO＆INPIT

10. 发明专利

JP2008067674A Wet-heat treated wheat flour for breaded fried food, mix for breaded fried food, and breaded fried food 有权
标题翻译：用于烘烤熟食的湿热处理的牛奶，用于烤制的食物的混合物和可食用的食物
公开(公告)号：JP2008067674A
公开(公告)日：2008-03-27
申请号：JP2006251790
申请日：2006-09-15
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： SHIGEMATSU TORU , WATANABE YASUHISA , SAKAKIBARA MICHIHIRO , KONDO MASATO , FUKUTOME SHINICHI , YASUDA TADAYUKI
IPC分类号： A23L7/157 , A23L35/00
摘要： PROBLEM TO BE SOLVED: To provide wet-heat treated wheat flour for breaded fried food enabling production of breaded fried food improved in workability, when cooking the breaded fried food, and cooking property of coating batter, having less tension, and suppressed in hardening of the coating batter due to aging of starch, even in reheating for cooking, such as microwave oven cooking after normal-temperature, chilled or frozen storage so as to maintain palate texture, similar to that immediately after being produced, in other words, are superior in resistance to deterioration with the passage of time, and to provide a mix for breaded fried food and breaded fried food, each of which uses wheat flour. SOLUTION: The wet-heat treated wheat flour for breaded fried food comprises wheat flour subjected to moisture and heat treatment, and has pregelatinization α degree of 12.5-30 wt.% and viscosity of 1-10 Pa s, when water is added to 300 mass% of flour. The mix for breaded fried food and breaded fried food are each obtained by utilizing wheat flour. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：为面包油炸食品提供湿热处理的小麦粉，使面包油炸食品的生产能够提高加工性，烹饪面包油炸食品时的烹调性能，涂层面糊的烹调特性，张力较小，抑制由于淀粉老化而导致的涂层面糊的硬化，即使在正常温度，冷冻或冷冻储存之后的微波炉烹调的再加热中，以保持与生产后立即类似的口味质地，换句话说，随着时间的推移，耐劣化性能优越，并且提供面包油炸食品和面包油炸食品的混合物，每种都使用小麦粉。解决方案：用于面包油炸食品的湿热处理小麦粉包括经过湿热处理的小麦粉，预胶化α度为12.5-30重量％，粘度为1-10Pa s，当水为加入300质量％的面粉。面包油炸食品和面包油炸食品的混合物均通过利用小麦粉获得。版权所有（C）2008，JPO＆INPIT

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