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1. 发明专利

JP2014161261A Method for producing baked food product 有权
标题翻译：生产食品的方法
公开(公告)号：JP2014161261A
公开(公告)日：2014-09-08
申请号：JP2013033721
申请日：2013-02-22
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： SESAI YUJI , IRIE KENTARO , WATANABE TAKENORI
IPC分类号： A23L35/00
摘要： PROBLEM TO BE SOLVED: To provide a baked food product which has adequate texture and appearance even after a time passes from a baking operation, and also a heating operation by a microwave oven.SOLUTION: This method for producing the baked food product comprises: a step of charging dough containing cereal flour having a predetermined grain size, into a concave portion of a baking pan, spreading the dough along an internal surface of the concave portion, and baking the dough to form an outer skin; and a step of further charging the dough into the concave portion, and baking the dough to obtain a baked food product covered by the outer skin.
摘要翻译：要解决的问题：即使在烘烤操作经过一段时间之后也提供具有足够质地和外观的焙烤食品，以及通过微波炉进行加热操作。该方法用于生产焙烤食品包括：将具有预定粒度的含有谷物粉的面团的馅料的步骤装入到烘烤盘的凹部中，沿着所述凹部的内表面撒布所述面团，并烘烤所述面团以形成外皮; 以及将面团进一步加入到凹部中的步骤，并且烘焙面团以获得被外皮覆盖的烘焙食品。

2. 发明专利

JP2014161260A Method for producing baked food product and apparatus for producing the same 有权
标题翻译：生产食品的方法及其制造方法
公开(公告)号：JP2014161260A
公开(公告)日：2014-09-08
申请号：JP2013033720
申请日：2013-02-22
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： SESAI YUJI , IRIE KENTARO , WATANABE TAKENORI
IPC分类号： A21D2/18 , A21B3/13 , A21D8/06 , A47J37/06 , A47J43/20
摘要： PROBLEM TO BE SOLVED: To provide a baked food product which has adequate texture and appearance even after a time passes from a baking operation, and also a heating operation by a microwave oven.SOLUTION: This method for producing the baked food product comprises: a step of charging dough into a concave portion of a baking pan, spreading the dough along an internal surface of the concave portion, and baking the dough to form an outer skin; and a step of further charging the dough into the concave portion, and baking the dough to obtain a baked food product covered by the outer skin.
摘要翻译：要解决的问题：即使在烘烤操作经过一段时间之后也提供具有足够质地和外观的焙烤食品，以及通过微波炉进行加热操作。该方法用于生产焙烤食品包括：将面团加入烤盘的凹部的步骤，沿着所述凹部的内表面撒布所述面团，并烘烤所述面团以形成外皮; 以及将面团进一步加入到凹部中的步骤，并且烘焙面团以获得被外皮覆盖的烘焙食品。

3. 发明专利

JP2014007994A Manufacturing method of organic acid-containing wheat flour composition for noodle-making 有权
标题翻译：含有机酸组合物的制备方法
公开(公告)号：JP2014007994A
公开(公告)日：2014-01-20
申请号：JP2012146431
申请日：2012-06-29
申请人： Nisshin Seifun Group Inc , 株式会社日清製粉グループ本社
发明人： IRIE KENTARO , TAKAHASHI YOSHIKAZU , SAKAKIBARA MICHIHIRO , FUKUTOME SHINICHI
IPC分类号： A23L7/10 , A23L7/109
摘要： PROBLEM TO BE SOLVED: To provide a manufacturing method of a wheat flour composition for making noodles having high visco-elasticity, excellent texture with softness and chewiness, and superior smoothness and taste, without use of processed starch.SOLUTION: A manufacturing method of an organic acid-containing wheat flour composition for making noodles includes the successive steps of adding an organic acid-containing aqueous solution to wheat flour such that the addition amount of the organic acid becomes 0.1 to 3 mass% after drying relative to the mass of the wheat flour, and drying the flour at a temperature of 40 to 120°C. A manufacturing method of noodles includes using the organic acid-containing wheat flour composition produced by the method.
摘要翻译：要解决的问题：提供一种小麦粉组合物的制造方法，该方法是在不使用加工淀粉的情况下制造具有高粘弹性，优良的质地，柔软性和咀嚼性，以及优异的平滑性和味道的面条。用于制作面条的含有机酸的小麦粉组合物包括向小麦粉中加入含有机酸的水溶液的相继步骤，使得有机酸的添加量相对于小麦的质量在干燥后为0.1〜3质量％面粉，并在40〜120℃的温度下干燥面粉。面条的制造方法包括使用通过该方法制备的含有机酸的小麦粉组合物。

4. 发明专利

JP2014036606A Manufacturing method of noodles 有权
标题翻译：钕的制造方法
公开(公告)号：JP2014036606A
公开(公告)日：2014-02-27
申请号：JP2012180353
申请日：2012-08-16
申请人： Nisshin Seifun Group Inc , 株式会社日清製粉グループ本社
发明人： IRIE KENTARO , TAKAHASHI YOSHIKAZU , SAKAKIBARA MICHIHIRO , FUKUTOME SHINICHI
IPC分类号： A23L7/109
摘要： PROBLEM TO BE SOLVED: To provide a manufacturing method of noodles which can manufacture noodles having tough viscoelasticity, soft and chewy good texture and superior smoothness and taste.SOLUTION: In a first process, a concentrated organic acid aqueous solution that an organic acid of 0.1-1 mass% based on a mass of grain flour is added to water of 6.2-75 mass% of the full addition amount of water used for preparation of noodles dough is added to the grain flour and mixed and kneaded. After that, in a second process, remaining water is added and mixed and kneaded further, and the noodles dough is prepared. Noodles are manufactured using the noodles dough.
摘要翻译：要解决的问题：提供一种能够制造具有坚韧的粘弹性，柔软和耐嚼的良好质地和优异的平滑度和味道的面条的面条的制造方法。溶液：在第一种方法中，将有机酸为0.1的浓缩有机酸水溶液将添加量为面粉面积的添加量为6.2〜75质量％的谷粉的质量％-1质量％加入到谷物粉中并混合并捏合。之后，在第二工序中，添加剩余的水，并进一步混合和捏合，并制备面条面团。面条使用面条面团制作。

5. 发明专利

JP2010220604A Method for producing raw noodle 有权
标题翻译：生产原料的方法
公开(公告)号：JP2010220604A
公开(公告)日：2010-10-07
申请号：JP2009124272
申请日：2009-05-22
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： IRIE KENTARO , KOIZUMI NORIO , TATEISHI HIROHIDE
IPC分类号： A23L7/109
摘要： PROBLEM TO BE SOLVED: To provide a method for producing raw noodles, capable of producing hand-made like raw noodles containing a large amount of liquid egg simply and in a good efficiency by an industrial scale.
SOLUTION: This method for producing the raw noodles is provided by mixing/agitating a raw material of the noodles containing 30 to 60 pts.mass liquid egg based on 100 pts.mass wheat flour by using a mixer including an agitator rotating along the bottom part of a container. Preferably, as the mixer, the mixer for the noodles, supporting a rotary shaft at both sides of a container as freely rotatable, attaching a pair of arm parts in parallel and in radial direction from the rotating shaft and also as perpendicular to the rotary shaft, joining agitating rods between the arms at the upper and lower ends of the arm part in parallel with each other and also at opposing positions by centering around the rotary rod, equipping a square shaped agitator without having the rotary shaft between both arm parts in the container, rotating the agitating rod of the agitating body along the bottom part of the container to produce the noodle dough, and making the distance from the rotary shaft to one of the agitating rods as different from the distance to the other agitating rod, is used.
COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：待解决的问题：提供一种生产生面的方法，能够简单地以工业规模高效地生产含有大量液体蛋的手工制作的生面。
解决方案：该生产面条的方法是通过使用包括搅拌器的搅拌器混合/搅拌基于100粒度小麦粉的含有30至60个点的液体鸡蛋的面条的原料一个容器的底部。优选地，作为混合器，用于面条的混合器，在容器的两侧支撑旋转轴可自由旋转，将一对臂部件从旋转轴平行并沿径向方向连接，并且也垂直于旋转轴在臂部的上端和下端之间的臂之间的搅拌杆彼此平行地连接并且还通过围绕旋转杆居中地在相对的位置处接合搅拌棒，装备方形搅拌器而不在两个臂部之间具有旋转轴容器，沿着容器的底部旋转搅拌体的搅拌棒以产生面条，并且使用与从另一个搅拌棒的距离不同的旋转轴到搅拌棒之间的距离不同。。版权所有（C）2011，JPO＆INPIT

6. 发明专利

JP2014012028A Production method of frozen cooked pastas 有权
标题翻译：冷冻熟料的生产方法
公开(公告)号：JP2014012028A
公开(公告)日：2014-01-23
申请号：JP2013219876
申请日：2013-10-23
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： IRIE KENTARO , KOIZUMI NORIO , NAKANISHI YUMIKO , SUGA YOHEI , MAEDA TATSURO
IPC分类号： A23L7/109 , A23L7/113
CPC分类号： A23L1/162 , A23L3/36 , A23L7/109 , A23L7/113 , A23V2002/00
摘要： PROBLEM TO BE SOLVED: To provide frozen cooked pastas capable of long term freeze storage and having good appearance and food texture like real boiled raw pastas after thawing.SOLUTION: A production method of frozen cooked pastas includes boiling raw pastas obtained by extrusion noodle production of dough under a pressure of 80 kgf/cmto 200 kgf/cmand then freezing them.
摘要翻译：要解决的问题：提供能够长期冷冻保存并具有良好外观和食物质感的冷冻熟制面食，如解冻后的真实煮熟的面糊。冷冻熟制面食的制备方法包括通过挤出面生产获得的煮熟的原料面面团在80kgf / cm至200kgf / cm 2的压力下，然后冷冻。

7. 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

8. 发明专利

JP2011072305A Production method of boiled noodle and production method of frozen noodle 有权
标题翻译：锅炉生产方法及冷冻生产方法
公开(公告)号：JP2011072305A
公开(公告)日：2011-04-14
申请号：JP2010190426
申请日：2010-08-27
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： IRIE KENTARO , MAEDA TATSURO , FUJII TOMOYUKI , KUNITO NORIYOSHI
IPC分类号： A23L7/109
摘要： PROBLEM TO BE SOLVED: To provide a production method of boiled noodle, capable of obtaining low calorie boiled noodle boiled with a high yield but having a firm texture appropriate for noodle.
SOLUTION: There is provided a production method of boiled noodle characterized by boiling dried noodle containing 0.5-15 mass% gluten to be 250-400 mass% yield. Preferably, the boiled noodle obtained by the production method is treated by freezing.
COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供一种煮面条的生产方法，能够以高产量获得低热量煮沸的面条，但具有适合面条的坚固的质地。提供了一种煮面条的生产方法，其特征在于含有0.5-15质量％谷蛋白的沸腾干面为250-400质量％的产率。优选地，通过制造方法获得的煮面被冷冻处理。版权所有（C）2011，JPO＆INPIT

9. 发明专利

JP2009291109A Frozen noodle and method for producing the same 有权
标题翻译：冷冻的方法及其生产方法
公开(公告)号：JP2009291109A
公开(公告)日：2009-12-17
申请号：JP2008146642
申请日：2008-06-04
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： IRIE KENTARO , KOIZUMI NORIO
IPC分类号： A23L7/109
摘要： PROBLEM TO BE SOLVED: To provide frozen noodle having glaze and savoriness like freshly-made one, and made so that seasoning is well applied around the noodle: and to provide a method for producing the frozen noodle. SOLUTION: The frozen noodle is such that a frozen seasoning liquid having a viscosity of 2 to 20 Pa s before frozen and a coagulation point of -15 to -5°C is placed on the upper part of frozen seasoned noodle. The method for producing the frozen noodle comprises placing the seasoning liquid having a viscosity of 2 to 20 Pa s before frozen and a coagulation point of -15 to -5°C on the upper part of boiled noodle, and then freezing the noodle with the seasoning liquid. COPYRIGHT: (C)2010,JPO&INPIT

10. 发明专利

JP2016002044A 麺類审中-公开
公开(公告)号：JP2016002044A
公开(公告)日：2016-01-12
申请号：JP2014124897
申请日：2014-06-18
申请人： NISSHIN SEIFUN GROUP INC
发明人： SESAI YUJI , IRIE KENTARO
IPC分类号： A23L7/109
摘要：【課題】風味と食感に優れた麺類を提供すること。【解決手段】本発明の麺類は、もち種穀粉を含有する。本発明の麺類の一実施形態は、多層構造を有し、該多層構造は、もち種穀粉を含有し、且つうるち種穀粉を含有しないか又はもち種穀粉よりも少量のうるち種穀粉を含有する第1の層と、うるち種穀粉を含有し、且つもち種穀粉を含有しないか又はうるち種穀粉よりも少量のもち種穀粉を含有する第2の層とを含んで構成される。斯かる一実施形態において、前記第1の層に含有されるもち種穀粉は、もち種大麦粉が好ましく、前記第2の層に含有されるうるち種穀粉は、うるち種大麦粉が好ましい。【選択図】なし

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