专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明专利

JP2011078314A Device for thawing frozen food 有权
标题翻译：用于冷冻冷冻食品的设备
公开(公告)号：JP2011078314A
公开(公告)日：2011-04-21
申请号：JP2008135470
申请日：2008-05-23
申请人： Nisshin Foods Kk , Yoshida Kinzoku Seisakusho:Kk , 日清フーズ株式会社 , 株式会社吉田金属製作所
发明人： SATO HIROO , HIGUCHI MASAHIRO , IRIE KENTARO
IPC分类号： A23L3/365 , A47J27/16 , F24C1/00
CPC分类号： A47J27/16 , A47J2027/006
摘要： PROBLEM TO BE SOLVED: To provide a device for thawing frozen food which can be handled even by a user who is not specially trained about boilers, and with which steam can evenly be sprayed to food.
SOLUTION: The device for thawing frozen food includes: a preheating tank 6 for heating supplied water by a first heater 35 to boil the water; a steam tank 10 where the hot water is drawn in from the preheating tank 6 and further heated by second heaters 36 so as to generate superheated water and steam; and a thawing chamber 50 to which the steam is introduced from the upper part of the steam tank 10 to be sprayed onto a frozen food 60 so as to thaw the frozen food.
COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供一种解冻冷冻食品的装置，即使是没有经过特别培训的用户也可以处理锅炉，并且可以将蒸汽均匀地喷洒到食物上。解冻装置：用于解冻冷冻食品的装置包括：用于通过第一加热器35加热供水以煮沸水的预热罐6; 蒸汽罐10，其中热水从预热罐6吸入并进一步被第二加热器36加热，以产生过热水和蒸汽; 以及从蒸汽罐10的上部引入蒸汽的解冻室50，以将其喷洒到冷冻食品60上，以解冻冷冻食品。版权所有（C）2011，JPO＆INPIT

2. 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

3. 发明专利

JP2004261019A Aseptic conveyance system and aseptic conveyance method 有权
公开(公告)号：JP2004261019A
公开(公告)日：2004-09-24
申请号：JP2003052354
申请日：2003-02-28
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： YONEDA HIROKI , HIGUCHI MASAHIRO
IPC分类号： A23L3/18
摘要： PROBLEM TO BE SOLVED: To provide an aseptic conveyance system with which even such a product as to contain larger ingredients can be prevented from being scorched by forming steam barrier. SOLUTION: The aseptic conveyance system comprises the following processes: a conveying process #101 of opening a first and second material blockage valves 4, 8, and a first and second steam barrier valves 5, 7, and conveying food materials to a storage device 9 from a sterilizing device 1 via a material conveying line 11 plotted into double lines; a piping/valve cleaning process (an aseptic water washing process) #102 of closing the first and second material blockage valves 4, 8 and also opening an aseptic water inlet valve 2 and an aseptic water outlet valve 10, washing the material conveying line comprising the first and second steam barrier valves (in an open state) 5, 7 with aseptic water; and a steam barrier process #103 of blocking the material conveying line 11 by the first and second steam barrier valves 5, 7, opening a steam inlet valve 3 and a steam outlet valve 6, and at the same time setting a steam barrier to the material conveying line. COPYRIGHT: (C)2004,JPO&NCIPI

4. 发明专利

JP2013257219A Surface shape measuring device and method 有权
标题翻译：表面形状测量装置和方法
公开(公告)号：JP2013257219A
公开(公告)日：2013-12-26
申请号：JP2012133478
申请日：2012-06-13
申请人： Nisshin Seifun Group Inc , 株式会社日清製粉グループ本社 , Nisshin Foods Kk , 日清フーズ株式会社
发明人： ADACHI SHUJI , KOBAYASHI TAKASHI , OGAWA TAKENOBU , OMURA MASATO , HIGUCHI MASAHIRO , MAEDA TATSURO
IPC分类号： G01B11/24
摘要： PROBLEM TO BE SOLVED: To provide a surface shape measuring device of a subject for easily measuring the surface shape of the subject with high accuracy.SOLUTION: A subject S is irradiated with illumination light from a light source part 12, a color image of the subject S is acquired by an imaging part 14 by transmitted light of the sample S, density histogram of a predetermined color is created by an image analysis part 18 on the basis of the color image, and the surface shape of the subject S is analyzed from the density histogram by a determination part 20. Furthermore, the density histogram created in this way is compared with the known histogram which becomes a reference of a reference subject, and the surface shape of the subject S is analyzed.
摘要翻译：要解决的问题：提供一种用于容易地以高精度测量被检体的表面形状的被检体的表面形状测量装置。解决方案：对被摄体S照射来自光源部12的照明光，受试者S通过成像部分14通过样本S的透射光获取，基于彩色图像由图像分析部分18产生预定颜色的浓度直方图，并且从对象S的表面形状分析通过确定部分20的密度直方图。此外，将以这种方式创建的浓度直方图与作为参考对象的参考的已知直方图进行比较，并分析对象S的表面形状。

5. 发明专利

JP2012090562A Method for producing fried cake 有权
标题翻译：生产巧克力的方法
公开(公告)号：JP2012090562A
公开(公告)日：2012-05-17
申请号：JP2010240424
申请日：2010-10-27
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： HIGUCHI MASAHIRO , TAKAMIYA YASUHIRO , UMEDA SHIZUHISA
IPC分类号： A23G3/34 , A21D13/08
摘要： PROBLEM TO BE SOLVED: To provide a method for producing bar-shaped or tubular fried cake without rupture of dough while the cake is fried in oil, and without deformation of the dough caused by sinking.SOLUTION: In the method for producing the bar-shaped or tubular fried cake, the fried cake dough containing wheat flour and/or starch as main ingredients is molded in such a shape that the sectional area is at least 130 mmand that the ratio of the sectional outer peripheral length (mm) to the sectional area (mm) is 0.5-0.75, and after that, the dough is fried in oil. The fried cake dough is molded by continuously extruding the dough by using such a nozzle that the outlet area is at least 130 mmand that the ratio of the outlet outer peripheral length (mm) to the outlet area (mm) is 0.5-0.75.
摘要翻译：要解决的问题：提供一种用于在油饼中油炸油饼时不产生面团破裂的棒状或管状油炸蛋糕的生产方法，并且不会由于下沉而导致面团变形。解决方案：在制造棒状或管状煎饼的方法中，将含有小麦粉和/或淀粉作为主要成分的煎饼面团模制成截面积至少为130mm的形状 2 ）的比率为0.5-0.75，并且之后，面团在油中油炸。通过使用出口面积至少为130mm 2 的喷嘴连续挤出面团来模制油炸蛋糕面团，并且出口外周长（mm ）到出口区域（mm 2 ）为0.5-0.75。版权所有（C）2012，JPO＆INPIT

6. 发明专利

JP2005333861A Granulated powder for unbattered-type deep fry powder 有权
标题翻译：用于不排水型深层泡菜的颗粒状粉末
公开(公告)号：JP2005333861A
公开(公告)日：2005-12-08
申请号：JP2004155689
申请日：2004-05-26
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： INAGAKI YASUO , FUKUTOME SHINICHI , TAKETOMI KENJI , HIGUCHI MASAHIRO , YONEDA HIROKI
IPC分类号： A23L7/157 , A23L1/176
摘要： PROBLEM TO BE SOLVED: To provide granulated powder for unbattered-type deep fry powder with which deep fry having juicy feeling and softness of ingredient meat, good coated feeling and good palate feeling of coating can be obtained. SOLUTION: The unbattered-type deep fry powder is formulated with granulated powder containing pregelatinized starch. The granulated powder is produced by adding the pregelatinized starch to wheat and/or starch, adding water to the mixture while stirring it to be mixed so as to be granulated, and thereafter drying the granulated mixture. COPYRIGHT: (C)2006,JPO&NCIPI

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式