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1. 发明专利

JP2012040297A Batter pouring implement and method of manufacturing tempura using the same 审中-公开
标题翻译：电池实施方法和使用该方法制造温室的方法
公开(公告)号：JP2012040297A
公开(公告)日：2012-03-01
申请号：JP2010186116
申请日：2010-08-23
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： KUWAYAMA TAKAYUKI , TANIGUCHI KIMISHIRO , SHIGEMATSU TORU , ITO TAKASHI
IPC分类号： A47J37/12 , A23L1/48 , A23P1/08
摘要： PROBLEM TO BE SOLVED: To provide a batter pouring implement which enables manufacturing tempura which makes flower bloom, even if not skilful by pouring and adding the optimum quantity of the batter to the raw material for tempura, and to provide a manufacturing method of tempura using the above implement.SOLUTION: The batter pouring implement 1 includes: a batter storage part 5 which holds the batter of tempura; a nozzle 6 which communicates to the batter storage part and has an opening 7 for pouring the batter of tempura held in the batter storage part 5 to the material for tempura; a plug member 16 arranged movably between a closed position A to close opening of the nozzle, and an opening position which disengages opening of the nozzle; and an operation part which moves the plug member between the closed position and the opening position. The batter pouring implement 1 is used to pour and add the batter of the tempura of optimum quantity to the material for tempura from the opening 7 of the nozzle 6 by empty weight.
摘要翻译：要解决的问题：提供一种能够制造使花绽放的天妇罗的面糊浇注工具，即使通过向天麸罗的原料中浇注和添加最佳量的面糊而不能熟练地提供制造方法天妇罗使用上述工具。面糊浇注装置1包括：保持天妇罗的面糊的面糊储存部5; 与面糊存储部连通的喷嘴6，具有将保存在面糊收纳部5中的天妇罗的面糊倾倒到天妇罗用材料的开口部7; 插塞构件16，其可移动地布置在关闭位置A以关闭喷嘴的开口;以及打开位置，其使喷嘴的开口脱离; 以及将插头构件在关闭位置和打开位置之间移动的操作部。面糊浇注装置1用于从空气重量的喷嘴6的开口7向天麸罗的材料中倒入并添加最佳量的天妇罗的面糊。版权所有（C）2012，JPO＆INPIT

2. 发明专利

JP2008099665A Wet heat-treated wheat flour for sauces or flour pastes, food materials for sauces or flour pastes, and sauces or flour pastes 有权
标题翻译：用热水处理的奶油或油炸食品，食物或油类食品的食物，以及食用油或食用油
公开(公告)号：JP2008099665A
公开(公告)日：2008-05-01
申请号：JP2007200080
申请日：2007-07-31
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： SHIGEMATSU TORU , ITO EIICHI , KONDO MASATO , FUKUTOME SHINICHI , SAKAKIBARA MICHIHIRO , YASUDA TADAYUKI
IPC分类号： A23L7/10 , A23G3/34 , A23L9/20 , A23L23/00
摘要： PROBLEM TO BE SOLVED: To provide a wet heat-treated wheat flour for sauces or flour pastes, providing the sauces and flour pastes that improve the operability, when cooking the sauces and the flour pastes, and texture and that give no cereal smells, suppress powdery sensation due to aging of starch, and can maintain the meltability in mouth, immediately after being produced, even by reheating cooking, such as microwave cooking after being preserved at normal temperature, chilled or frozen storage temperatures, in other words that excel in resistance to changes due to aging; to provide food materials for the sauces or the flour pastes; and to provide the sauces or the flour pastes. SOLUTION: The wet heat-treated wheat flour for the sauces or the flour pastes is the wet heat-treated wheat flour having 12.5% or higher and 30% or lower for the pregelatinization degree, and providing 1 Pa s or higher and 10 Pa s or lower viscosity, after the addition of water with respect to 300 mass% flour. The food raw materials for the sauces or the flour pastes, and the sauces or the flour pastes are also provided. The food raw materials for sauces or for flour pastes, and sauces or flour pastes that utilize the flour are also provided. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：为酱汁或面粉糊提供湿热处理的小麦粉，提供调味酱和面粉糊，以提高可操作性，烹饪调味汁和面粉糊，质地，不产生谷物气味，抑制由于淀粉老化引起的粉末感，并且即使在生产后也能保持口中的熔融性，即使在常温保存，冷冻或冷冻保存温度之后再加热诸如微波烹饪之类的烹饪，换句话说，抗老化抗拒; 为酱料或面粉糊提供食品; 并提供调味汁或面粉糊。解决方案：用于酱料或面粉的湿热处理小麦粉是预热凝胶化度为12.5％以上且30％以下的湿热处理小麦粉，提供1Pa s以上，相对于300质量％面粉加水后，10Pa s或更低的粘度。还提供了酱汁或面粉糊的食品原料，酱汁或面粉糊。还提供酱料或面粉糊的食品原料，以及利用面粉的酱料或面粉糊。版权所有（C）2008，JPO＆INPIT

3. 发明专利

JP2008092941A Wet heat-treated wheat flour for bakery, mix for bakery and bakery 有权
标题翻译：烘干面包烤面包，烤面包和面包混合
公开(公告)号：JP2008092941A
公开(公告)日：2008-04-24
申请号：JP2007112717
申请日：2007-04-23
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： SHIGEMATSU TORU , TAGAMI YUJI , SAKAKIBARA MICHIHIRO , KONDO MASATO , FUKUTOME SHINICHI , YASUDA TADAYUKI , OBARA MIE , INAGAKI YASUO
IPC分类号： A21D6/00 , A21D10/00 , A21D13/08
摘要： PROBLEM TO BE SOLVED: To provide a wet heat-treated wheat flour for bakeries, which gives bakeries improved in product volume, having inner part fine texture, soft, excellent in moist feeling and orally soluble feeling and, further, suppresses dryout caused by drying and crumbling due to flour aging in reheat cooking by microwave oven cooking after normal temperature, chilled or frozen preservation so as to keep palatability soon after manufacturing, in other words, can obtain bakeries excellent in aging resistance, and to provide a mix for bakeries and bakeries, using the flour.
SOLUTION: A wet heat-treated wheat flour having a gelatinization degree of ≥12.5% but ≤30% and, after adding water to be 300 mass% based on the flour, showing a viscosity of ≥1 Pa s but ≤10 Pa s is provided, and a mix for bakeries and bakeries, containing the wet heat-treated wheat flour, are provided.
COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：为了提供面包烘烤的湿热处理小麦粉，使得面包店的产品体积得到改善，内部细小的质感，柔软，优良的湿润感和口感可溶性，并且进一步抑制了干燥由于在常温下通过微波炉烹饪的再热烹调中的面粉老化引起的干燥和粉碎，由冷冻或冷冻保存以便在制造后不久保持适口性，换句话说，可以获得耐老化性优异的面包师，并提供混合物面包店和面包店，使用面粉。解决方案：具有糊化度≥12.5％但≤30％的湿热处理小麦粉，并且基于面粉将水添加至300质量％后，显示粘度≥1Pas但≤10 提供Pa，并提供含有湿热处理小麦粉的面包店和面包烘焙机的混合物。版权所有（C）2008，JPO＆INPIT

4. 发明专利

JP2008067675A Wet-heat treated wheat flour for fried food, mix for fried food, and fried foods 有权
标题翻译：用于熟食的湿热处理机，适合熟食的混合食物和熟食
公开(公告)号：JP2008067675A
公开(公告)日：2008-03-27
申请号：JP2006251791
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 , SAKAKIBARA MICHIHIRO , KONDO MASATO , FUKUTOME SHINICHI , YASUDA TADAYUKI
IPC分类号： A23L7/157 , A23L5/10 , A23L35/00
摘要： PROBLEM TO BE SOLVED: To provide wet-heat treated wheat flour for fry food enabling production of fried food improved in workability, when cooking the fried food and cooking properties of coating batter to attain improvement in fragile and crispy palate texture of the coating batter, and improvement in appearance, such as sense of volume and flouring formation of the coating batter, and maintaining palate texture similar to that immediately after being produced, even when reheating for cooking such as microwave-oven cooking after storage at normal temperature, chilled or frozen state, in other words, superior in resistance to deterioration with passage of time, and to provide a fried food mix and fried foods both of which utilize the wheat flour. SOLUTION: The wet-heat treated wheat flour for fried food comprises wheat flour subjected to wet-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 fried food and fried food are obtained by utilizing the wheat flour. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：为了提供用于油炸食品的湿热处理小麦粉，能够提高油炸食品的可加工性，烹饪油炸食品时的烹饪性能和涂层面糊的烹饪性能，以改善脆弱和酥脆的口感质地涂覆面糊，外观上的改善，例如涂层面糊的体积感和面粉形成，并且即使在常温储存之后进行烹饪如微波炉烹饪之类的烹饪再加热，也保持与生产后相似的口感，冷冻或冷冻状态，换句话说，耐久性劣化的优越性，以及提供利用小麦粉的油炸食品混合物和油炸食品。解决方案：用于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。通过利用小麦粉获得油炸食品和油炸食品的混合物。版权所有（C）2008，JPO＆INPIT

5. 发明专利

JP2012239405A Batter mix for tempura 有权
标题翻译：电池混合
公开(公告)号：JP2012239405A
公开(公告)日：2012-12-10
申请号：JP2011110656
申请日：2011-05-17
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： SHIGEMATSU TORU
IPC分类号： A23L7/157
摘要： PROBLEM TO BE SOLVED: To provide a batter mix suitable for Tempura (deep-fried food) high in texture holding resistance to water.SOLUTION: The batter mix for Tempura contains at least two kinds of emulsifiers selected from propylene glycol fatty acid ester, glycerol fatty acid ester and lecithin but does not contain oil and fat and a swelling agent.
摘要翻译：要解决的问题：提供适合天妇罗（油炸食品）的面糊混合物，其耐水性好。
解决方案：天妇罗的面糊混合物含有选自丙二醇脂肪酸酯，甘油脂肪酸酯和卵磷脂中的至少两种乳化剂，但不含油脂和溶胀剂。版权所有（C）2013，JPO＆INPIT

6. 发明专利

JP2011152069A Deep-fry dough for distribution 有权
标题翻译： DEEP-FRY DOUGH FOR DISTRIBUTION
公开(公告)号：JP2011152069A
公开(公告)日：2011-08-11
申请号：JP2010015367
申请日：2010-01-27
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： KUWAYAMA TAKAYUKI , TANIGUCHI KIMISHIRO , SHIGEMATSU TORU , ITO TAKASHI
IPC分类号： A23L5/10
摘要： PROBLEM TO BE SOLVED: To provide deep-fry dough for distribution the size or the shape of which can be optionally arranged and which is suitable for distribution. SOLUTION: The deep-fry dough for distribution is prepared by mixing ingredients to be fried with batter obtained by adding 70-100 pts.mass of water to 100 pts.mass of batter mix. The method for distributing deep-fry dough comprises distributing the deep-fry dough while the dough condition is kept as it is. The method for producing deep-fry food comprises distributing the deep-fry dough while the dough condition is kept as it is, and thereafter frying the dough with oil. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供用于分配的油炸面团，其尺寸或形状可以任选地布置并且适于分布。
解决方案：用于分配的油炸面团通过将要煎炸的成分与通过向100磅的面糊混合物中加入70-100磅水而获得的面糊混合制备。分布炸薯条的方法包括在面团状况保持原样的情况下分配深炸面团。生产油炸食品的方法包括在面团状况保持原状时分配油炸面团，然后用油炸面团。版权所有（C）2011，JPO＆INPIT

7. 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

8. 发明专利

JP2007006770A Fried food with breadcrumb and method for producing the same 有权
标题翻译：具有BREADCRUMB的食品和其生产方法
公开(公告)号：JP2007006770A
公开(公告)日：2007-01-18
申请号：JP2005191450
申请日：2005-06-30
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： SHIGEMATSU TORU , SAKAKIBARA MICHIHIRO
IPC分类号： A23L35/00 , A23L7/157
摘要： PROBLEM TO BE SOLVED: To obtain a fried food with breadcrumb, which has slight change with time after frying in oil and yet keeps a crisp feeling even by heating with a microwave oven after preservation at a room temperature or in cold storage. SOLUTION: The fried food with breadcrumb has a coating comprising a first batter layer covering the surface of an ingredient material, a breader layer covering the first batter layer, a second batter layer containing oils and fats and covering the breader layer and a breadcrumb layer covering the second batter layer. The method for producing a fried food with breadcrumb comprises successively coating an ingredient material with a first batter liquid, breader flour, a second batter liquid containing oils and fats, then with breadcrumb and frying the ingredient material in oil. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：为了获得具有面包屑的油炸食品，其在油中油炸后随时间稍微变化，并且即使在室温或冷藏保存后用微波炉加热也保持脆性。解决方案：具有面包屑的油炸食品具有包括覆盖成分材料表面的第一面糊层，覆盖第一面糊层的面包机层，包含油和脂肪并覆盖面包机层的第二面糊层的涂层和覆盖第二面糊层的面包屑层。用面包屑生产油炸食品的方法包括：用第一面糊液，面粉粉，含油和脂肪的第二面糊液体依次涂覆成分材料，然后用面包屑将油料中的成分材料煎炸。版权所有（C）2007，JPO＆INPIT

9. 发明专利

JP2006230268A Separating powder composition for deep-fried food 有权
标题翻译：分离粉末组合物用于深层食品
公开(公告)号：JP2006230268A
公开(公告)日：2006-09-07
申请号：JP2005048653
申请日：2005-02-24
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： SHIGEMATSU TORU , YAGISHITA TAKAHIRO
IPC分类号： A23L7/157
摘要： PROBLEM TO BE SOLVED: To provide a deep-fried food losing no crispy feeling of coating and excellent in resistance to a change with the passage of time even if leaving as it is for a few hours at room temperature after cooking with oil. SOLUTION: A separating powder composition for deep-fried food contains fructan. Using the separating powder composition for producing deep-fried food enables obtaining the deep-fried food free from losing crispy feeling by water transfer of fried ingredients to coating and excellent in resistance to a change with the passage of time even if leaving as it is for a few hours at room temperature after cooking with oil. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：为了提供油炸食品，即使在用油烹饪后在室温下离开几小时，也不会随着时间的流逝而失去涂层的酥脆感和抗变化性优异的油炸食品。
解决方案：用于油炸食品的分离粉末组合物含有果聚糖。使用生产油炸食品的分离粉末组合物可以获得油炸食品，通过将油炸成分转移到涂料中而不会失去脆性，并且随着时间的推移优异的耐变质性即使离开，因为它是用油烹调后在室温下几小时。版权所有（C）2006，JPO＆NCIPI

10. 发明专利

JP2012095584A Deep-fried food and method for producing the same 有权
标题翻译：深层食品及其生产方法
公开(公告)号：JP2012095584A
公开(公告)日：2012-05-24
申请号：JP2010245217
申请日：2010-11-01
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： ITO TAKASHI , SHIGEMATSU TORU , TANIGUCHI KIMISHIRO
IPC分类号： A23L5/10 , A23L7/157 , A23L35/00
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a deep-fried food which can give excellent texture after refrigerated.SOLUTION: The method for producing the deep-fried food includes adhering a sugar solution containing at least either one of saccharides, sugar alcohol, and polysaccharides on a surface of the deep-fried food after deep-frying, and drying the same.

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