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1. 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

2. 发明专利

JP2007181425A Method for producing fried food with bread crumb 有权
标题翻译：生产巧克力食品的方法
公开(公告)号：JP2007181425A
公开(公告)日：2007-07-19
申请号：JP2006001597
申请日：2006-01-06
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 , YAGISHITA TAKAHIRO
IPC分类号： A23L5/10
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a fried food with bread crumbs, for obtaining the fried food with bread crumbs, having slight loss of resilience of coating and retaining crispy feeling just after deep-drying when heating with a microwave oven after freezing as a matter of course, and preserving in a further severe preservation condition, refrigerating or a room temperature condition. SOLUTION: This method for producing the fried food with bread crumbs comprises attaching to ingredients, first batter liquid and breader in this order, deep-frying the product, and attaching to the product, second batter liquid containing oil and fat and bread crumbs in this order followed by deep-drying. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种生产具有面包屑的油炸食品的方法，用于获得具有面包屑的油炸食品，具有轻微的涂层弹性和在深加热之后保持脆性感觉，当加热时微波炉当然冷冻后，保存在更严格的保存条件，冷藏或室温条件下。解决方案：用于生产面包屑的油炸食品的方法包括以下顺序附着到成分，第一面糊和面包机上，将产品油炸，并附着到产品上，含有油脂和面包的第二面糊液面包屑依次为深层干燥。版权所有（C）2007，JPO＆INPIT

3. 发明专利

JP2007143513A 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：JP2007143513A
公开(公告)日：2007-06-14
申请号：JP2005344932
申请日：2005-11-30
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： A23L25/00 , A23L5/10 , A23L7/157 , A23L35/00
摘要： PROBLEM TO BE SOLVED: To obtain a deep-fried food maintaining excellent palate feeling with crispy taste like just fried food even with the lapse of time after frying, and keeping excellent palate feeling with crispy taste without having hard palate feeling with strong pulling and gummy feeling and without sticking even when heating with a microwave oven, and to provide a method for producing the deep-fried food. SOLUTION: This deep-fried food is obtained by coating an ingredient with edible oil showing a liquid state at normal temperature, attaching to the upper part of the product, separating powder having as the main body ungelatinized cereal powder and 10-70 mass% of protein and 30-90 mass% of starch and attaching a coating material to the product followed by frying. The method for producing the deep-fried food is also provided. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：即使油炸后的时间过去，即使油炸食品也能保持口感清脆，保持口感好，油炸食品保持口感，保持口感柔软，口感柔软，口感强烈即使在用微波炉加热时也不会发生粘附，并且提供生产油炸食品的方法。
解决方案：该油炸食品是通过在常温下涂上含有液态的食用油的成分，附着在产品的上部，分离作为主体未凝胶化的谷物粉末的粉末和10-70 蛋白质的质量％和30-90质量％的淀粉，并将涂料附着到产品上，然后油炸。还提供了生产油炸食品的方法。版权所有（C）2007，JPO＆INPIT

4. 发明专利

JP2008017802A Method for producing wheat grain bread 有权
标题翻译：生产谷粒胚芽的方法
公开(公告)号：JP2008017802A
公开(公告)日：2008-01-31
申请号：JP2006194519
申请日：2006-07-14
申请人： Nisshin Seifun Group Inc , 株式会社日清製粉グループ本社
发明人： YAGISHITA TAKAHIRO
IPC分类号： A21D6/00 , A21D13/00
摘要： PROBLEM TO BE SOLVED: To provide bread having unprecedented unique taste, flavor and appearance, sufficiently expanded to give excellent voluminousness and allowing wide variations.
SOLUTION: Water added with at least one kind of microorganisms selected from lactic acid bacterium, yeast and bifidobacterium is added to partially hulled wheat grains having a hulling ratio of 25-48% and containing ≥80 mass% grains passing through a sieve having a mesh opening of 3.35 mm and leaving on a sieve having a mesh opening of 2.00 mm. The obtained mixture of the partially hulled wheat grains and water is subjected to immersion treatment at 20-40°C for 1-32 hr under anaerobic condition and the wheat grain bread containing the partially hulled wheat grain in the grain form is produced by using the immersed mixture.
COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：为了提供具有前所未有的独特味道，风味和外观的面包，充分膨胀以提供优异的体积和允许广泛的变化。解决方案：加入至少一种选自乳酸菌，酵母和双歧杆菌的微生物的水加入具有25-48％的成熟率和含有≥80质量％谷粒通过筛子的部分成熟的小麦籽粒中具有3.35mm的网孔，并在网孔为2.00mm的筛上留下。将获得的部分被壳的小麦粒和水的混合物在无氧条件下在20-40℃下进行浸渍处理1-32小时，并且使用含有谷物形式的部分成熟的小麦籽粒的小麦面包浸入混合物。版权所有（C）2008，JPO＆INPIT

5. 发明专利

JP2006262794A Food raw material 审中-公开
标题翻译：食物原料
公开(公告)号：JP2006262794A
公开(公告)日：2006-10-05
申请号：JP2005086528
申请日：2005-03-24
申请人： Nisshin Seifun Group Inc , 株式会社日清製粉グループ本社
发明人： YAGISHITA TAKAHIRO
IPC分类号： A23L7/157 , A23L5/10 , A23L19/10
摘要： PROBLEM TO BE SOLVED: To provide food raw material causing slight deterioration with age even after cooked, with which food excellent in resistance to microwave oven after storage can be obtained, and excellent flavor can be imparted to the food. SOLUTION: The food raw material comprises a starch-fermented seasoning powder complex. The food raw material enables production of well-flavored food causing slight deterioration with age after cooked, and also excellent in resistance to a microwave oven after storage. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：为了提供即使煮熟后也能够随着年龄的轻微劣化而提供的食品原料，可以获得储存后对微波炉具有优异的食品，并且可以赋予食品极好的风味。
解决方案：食品原料包括淀粉发酵调味粉复合物。食品原料能够生产烹调好的食味随着年龄而轻微变坏，并且在储存后对微波炉的耐受性也优异。版权所有（C）2007，JPO＆INPIT

6. 发明专利

JP2004350556A Material for fried food 有权
公开(公告)号：JP2004350556A
公开(公告)日：2004-12-16
申请号：JP2003150446
申请日：2003-05-28
申请人： Nisshin Seifun Group Inc , Kouji Takahashi , 株式会社日清製粉グループ本社 , 幸資高橋
发明人： TAKAHASHI KOUJI , YAGISHITA TAKAHIRO , MOTOI HIROBUMI , YAMADA SHOJI , TAKEYA KOJI
IPC分类号： A23L1/176 , A23L1/01 , A23L1/0522 , A23L1/217 , A23L1/305 , A23L1/48
摘要： PROBLEM TO BE SOLVED: To obtain a material for fried food with which fried food is given excellent crunchy feeling when fried, deterioration in palate feeling is not caused on the fried food even after the laps of time, and no trailing is caused on the coating of the fried food, and the fried food is given excellent palate feeling even when re-cooked with a microwave oven. SOLUTION: This material for fried food comprises a starch amino acid compound material. Using the material makes it possible to obtain fried food such as Tempura or fried food having crunchy feeling, time-lapse deterioration-resistance after fried, and causing no trailing on the coating of the fried food even when re-cooked with the microwave oven so as to have excellent palate feeling of the fried food. COPYRIGHT: (C)2005,JPO&NCIPI

7. 发明专利

JP2006109725A Food material 有权
标题翻译：食品材料
公开(公告)号：JP2006109725A
公开(公告)日：2006-04-27
申请号：JP2004298739
申请日：2004-10-13
申请人： Nisshin Seifun Group Inc , 株式会社日清製粉グループ本社
发明人： YAGISHITA TAKAHIRO
IPC分类号： A23L1/10 , A23L1/176
摘要： PROBLEM TO BE SOLVED: To provide food material with which food causing no deterioration in its palate feeling even when left as it is for a few hours after cooked, not getting hard in its palate feeling even when thawed/heated with a microwave oven after freezing/cold storage and not causing strong "springiness" can be obtained without using an emulsifier or the like. SOLUTION: The food material is produced through heating a food composition containing starch at ≥50 mass% and protein at ≥10 mass%. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：为了提供食物，即使在煮熟后保持几小时，食物也不会降低其口感，即使用微波解冻/加热也不会变得腭口感在不使用乳化剂等的情况下，可以获得冷藏/冷藏后的烘箱，不产生强烈的“弹性”。
解决方案：通过加热含有≥50质量％淀粉的食品组合物和≥10质量％的蛋白质来生产食品。版权所有（C）2006，JPO＆NCIPI

8. 发明专利

JP2005278466A Food raw material 有权
标题翻译：食物原料
公开(公告)号：JP2005278466A
公开(公告)日：2005-10-13
申请号：JP2004095842
申请日：2004-03-29
申请人： Nisshin Seifun Group Inc , 株式会社日清製粉グループ本社
发明人： TAKAHASHI KOUJI , YAGISHITA TAKAHIRO , YAMADA SHOJI , MOTOI HIROBUMI
IPC分类号： A23L1/176 , A21D10/04 , A23L1/0522 , A23L1/48 , C07K9/00
摘要： PROBLEM TO BE SOLVED: To provide food raw material having excellent resistance against deterioration with age, resistance to a microwave oven, and flavor. SOLUTION: The food raw material comprises a starch peptide complex, and is obtained by subjecting a mixture of starch and peptide to heating treatment or pressure-heating treatment so as to cause Maillard reaction for favorable use. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：提供具有优异耐老化劣化，耐微波炉和风味的食品原料。解决方案：食品原料包括淀粉肽复合物，通过使淀粉和肽的混合物进行加热处理或加压处理以使美拉德反应有利地使用而获得。版权所有（C）2006，JPO＆NCIPI

9. 发明专利

JP2004290176A Additive for bread production and composition for bread production 有权
标题翻译：生产用于生产和生产的生产和加工的添加剂
公开(公告)号：JP2004290176A
公开(公告)日：2004-10-21
申请号：JP2003401015
申请日：2003-12-01
申请人： Nisshin Seifun Group Inc , 株式会社日清製粉グループ本社
发明人： MOTOI HIROBUMI , KIKUCHI YOSUKE , YAGISHITA TAKAHIRO , TAKEYA KOJI
IPC分类号： A21D2/18 , A21D2/26 , A21D13/06
CPC分类号： A21D2/186
摘要： PROBLEM TO BE SOLVED: To provide an additive for bread production obtained by adding gluten, further an enzyme agent and emulsifying agent into a non-water soluble hardly digestible starch, and a composition for the bread production containing the additive for the bread production and cereal flour. SOLUTION: This additive for the bread production contains the water-insoluble starch derived from starch having 10-30 % amylose content, and the gluten. By using the additive for the bread production or the composition for the bread production, the machine resistance of bread-producing dough is improved and it becomes possible to obtain breads containing the water-insoluble hardly digestible starch and excellent in appearance, inside phase, eat feeling, etc. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：待解决的问题：提供通过将谷蛋白，还有酶剂和乳化剂添加到非水溶性难消化淀粉中获得的用于面包生产的添加剂，以及用于包含面包添加剂的面包生产组合物生产和谷物粉。解决方案：这种用于面包生产的添加剂含有由具有10-30％直链淀粉含量的淀粉衍生的水不溶性淀粉和面筋。通过使用用于面包生产的添加剂或面包生产的组合物，面包生产面团的机器抗性提高，并且可以获得含有不溶于水的难消化淀粉的面包，外观优异，内相，食用感觉等。版权所有（C）2005，JPO＆NCIPI

10. 发明专利

JP2003000164A Raw material for wheat flour product 有权
标题翻译：原料用于小麦产品
公开(公告)号：JP2003000164A
公开(公告)日：2003-01-07
申请号：JP2001184935
申请日：2001-06-19
申请人： Nisshin Seifun Group Inc , 株式会社日清製粉グループ本社
发明人： YAGISHITA TAKAHIRO , OSADA SADAO
IPC分类号： A23L7/10 , A21D6/00 , A21D13/00 , A23L7/109 , A23L35/00 , A23L1/10 , A23L1/16 , A23L1/48
摘要： PROBLEM TO BE SOLVED: To provide a raw material which is used for wheat flour products, can improve workability on the preparation of the wheat flour products, can control the starch smell and the like of the obtained wheat flour products, and can improve the qualities of the products. SOLUTION: This raw material for the wheat flour products comprises wet heat-treated starch having a gelatinization heat ratio of 5 to 70 and a gluten vitality of 50 to 95.
摘要翻译：要解决的问题：为了提供用于小麦粉产品的原料，可以提高小麦粉产品的制备工作性，可以控制得到的小麦粉产品的淀粉气味等，并可提高品质的产品。解决方案：该小麦粉产品原料包括湿热处理淀粉，糊化热比为5-70，麸质活力为50-95。

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