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1. 发明专利

JPH10179078A EXTRACTION OF CACAO WATER-SOLUBLE FLAVOR COMPONENT 失效
公开(公告)号：JPH10179078A
公开(公告)日：1998-07-07
申请号：JP35459396
申请日：1996-12-20
申请人： SHONAN KORYO CORP , MEIJI SEIKA KAISHA
发明人： NOSAKA WATARU , DONPOU NORIYUKI , OKI TAKEO , HANEDA AKINAKA
IPC分类号： A23G1/30 , A23G1/00 , A23L27/10 , C11B9/02 , A23L1/221
摘要： PROBLEM TO BE SOLVED: To provide a processing for producing a good-quality cacao flavor component at a high ratio in liquefied carbon dioxide extraction in order to acquire the cacao flavor component having good quality. SOLUTION: At the time of extracting the water-soluble flavor component from cacao as a raw material, an aq. ethyl alcohol soln. or water is added at a ratio of 1 to 5 pts.wt. to 10 pts.wt. cacao raw material and, thereafter, the component described above is extracted by using the liquefied carbon dioxide. The extract is then frozen and the water phase contg. the component described above is separated.

2. 发明专利

JPS6423841A PRODUCTION OF BAKED CONFECTIONARY 失效
公开(公告)号：JPS6423841A
公开(公告)日：1989-01-26
申请号：JP17819987
申请日：1987-07-18
申请人： MEIJI SEIKA KAISHA
发明人： ISHIDA KUNIO , HANEDA AKINAKA , SHIMAKAWA TOYOHIRO , TAMURA KOICHI , TAGUCHI NOBUO
IPC分类号： A21D2/36 , A21D2/10 , A21D2/14 , A21D2/16 , A21D8/00 , A21D8/02 , A21D13/08
摘要： PURPOSE: To obtain baked confectionery having an eating feel and flavor by adding an oil-in-water type emulsified liquid contg. nonplastic solid type oils and fats and edible materials having flavor or powdered seasoning formed by drying this emulsified liquid to baked confectionery dough and kneading this dough. CONSTITUTION: The oil-in-water type emulsified liquid contg. the oils and fats such as cacao butter and palm nucleus oil having 58 to 100 at 10 deg.C, 300 to 100 at 20 deg.C and

3. 发明专利

JPS61187740A PRODUCTION OF BAKED CONFECTIONERY 失效
公开(公告)号：JPS61187740A
公开(公告)日：1986-08-21
申请号：JP2650285
申请日：1985-02-15
申请人： MEIJI SEIKA KAISHA
发明人： ISHIDA KUNIO , SAITO EI , HANEDA AKINAKA , MURATA TADAHIKO
IPC分类号： A21D10/00 , A21D2/18 , A21D2/26 , A21D13/00 , A21D13/08 , A23G3/00 , A23G3/50

4. 发明专利

JP2001103945A PRODUCTION OF LOW POTASSIUM JUICE HAVING IMPROVED FLAVOR 失效
公开(公告)号：JP2001103945A
公开(公告)日：2001-04-17
申请号：JP28931499
申请日：1999-10-12
申请人： MEIJI SEIKA KAISHA
发明人： KINOSHITA YUKO , KINOSHITA TOSHIO , KATAMUNE KOJI , GOTO TAKUSHI , TAKIZAWA TOSHIO , HANEDA AKINAKA , IINUMA KATSUHARU
IPC分类号： A23L2/02 , A23L2/38 , A23L2/52 , A23L2/78 , A61K36/18 , A61K35/78
摘要： PROBLEM TO BE SOLVED: To provide a low potassium juice which has improved flavor and nutrients, can be drunk with gusto, and can simultaneously be drunk by a patient with renal failure. SOLUTION: This method for producing a low potassium juice having an improve flavor comprises treating a potassium-containing juice with a cation exchange resin to remove >=90% of the potassium contained in the juice, and then adding a calcium compound selected from calcium carbonate and calcium hydroxide to the juice in a solid state.

5. 发明专利

JPH01174344A FORMING AND PACKAGING OF SHEET-FORMED JELLY CAKE 失效
公开(公告)号：JPH01174344A
公开(公告)日：1989-07-10
申请号：JP33384887
申请日：1987-12-29
申请人： MEIJI SEIKA KAISHA
发明人： OKI TAKEO , KANEGAE MINORU , SATO TOSHIO , HANEDA AKINAKA , MURATA TADAHIKO
IPC分类号： A23G3/02 , A23L21/10
摘要： PURPOSE:To perform continuous and hygienic packaging of a cake simultaneous to the roll forming of a sheet, in high efficiency, by supplying a pair of flexible packaging material films between a pair of forming rolls and supplying a dough for jelly cake between the films. CONSTITUTION:A pair of flexible packaging material films F1 and F2 (e.g., wafer or polypropylene film) are supplied under tension between a pair of oppositely rotating rolls 161a and 161b placed in parallel interposing a definite gap therebetween. A jelly cake dough is charged into a hopper 163 and rolled in the form of a sheet with the rolls 161a, 161b and, at the same time, sandwiched between the flexible packaging material films F1, F2 to obtain the objective packaged jelly cake S.

6. 发明专利

JPS6312255A METHOD FOR FORMING JELLY 失效
公开(公告)号：JPS6312255A
公开(公告)日：1988-01-19
申请号：JP15503186
申请日：1986-07-03
申请人： MEIJI SEIKA KAISHA
发明人： KUWABARA RIKIYA , HANEDA AKINAKA , KAMIYAMA NORIO , OKI TAKEO , MURATA TADAHIKO
IPC分类号： A23L21/10
摘要： PURPOSE:To produce a pectin jelly sheet efficiently, by feeding pectin jelly dough between a pair of rolls or between a roll and a scraper. CONSTITUTION:Pectin jelly dough 1 or 1' is fed between a rotary roll 4 or 4' brought into contact with a releasing scraper 6 or 6' in a sliding manner and a fixed roll 4 or a scraper 5' and shaped into a sheet, which is released by the scraper 6 or 6'. The rotary roll 4 or 4' is preferably heated to make the surface >=80 deg.C, especially 100-120 deg.C.

7. 发明专利

JPS5966841A Preparation of conjugate fibrous chewing gum 失效
标题翻译：共混纤维素水凝胶的制备
公开(公告)号：JPS5966841A
公开(公告)日：1984-04-16
申请号：JP17392482
申请日：1982-10-05
申请人： Meiji Seika Kaisha Ltd
发明人： KUWABARA RIKIYA , HANEDA AKINAKA , OOISO HISAMI
IPC分类号： A23G3/10 , A23G3/34 , A23G4/00 , A23G4/04 , A23G4/06 , A23G4/18 , A23G4/20
CPC分类号： A23G4/06 , A23G3/10 , A23G4/04 , A23G4/043 , A23G4/18 , A23G4/20
摘要： PURPOSE: To obtain a conjugate fibrous chewing gum having improved sense of eating and chewing characteristics, by feeding a saccharide, chewing gum base, etc. to a fiber forming and molding part, e.g. a rotating cylinder, of a spun sugar preparing apparatus.
CONSTITUTION: A saccharide, e.g. sugar or maltose, and (or) candy and a chewing gum base or chewing gum material are simultaneously or alternately fed to a fiber forming and molding part, e.g. a rotating cylinder, of a spun sugar preparing apparatus. Thus, the saccharide and (or) candy and chewing gum base or chewing gum material are formed into conjugate fibers to give the aimed conjugate fibrous chewing gum having a soft easily meltable sense of eating of spun sugar and further good chewing characteristics of the chewing gum.
COPYRIGHT: (C)1984,JPO&Japio
摘要翻译：目的：通过将糖，口香糖基等进料到纤维形成和成型部分，例如，通过将糖，口香糖基料等加入到纤维形成和成型部分中来获得具有改善的进食和咀嚼特性的复合纤维口香糖。一个旋转的圆筒，一个旋转糖制备装置。构成：糖类，例如糖或麦芽糖，和（或）糖和口香糖胶基或口香糖材料同时或交替地进料到纤维成型和成型部分，例如，一个旋转的圆筒，一个旋转糖制备装置。因此，将糖和（或）糖和口香糖胶基或口香糖材料形成为复合纤维，以得到具有柔软的容易熔融的食用旋转糖的感觉的目标复合纤维口香糖，以及口香糖的进一步良好的咀嚼特性。

8. 发明专利

JP2000069947A PRODUCTION OF LOW-POTASSIUM JUICE IMPROVED IN FLAVOR AND NUTRITION 失效
公开(公告)号：JP2000069947A
公开(公告)日：2000-03-07
申请号：JP24266898
申请日：1998-08-28
申请人： MEIJI SEIKA KAISHA
发明人： KINOSHITA YUKO , KINOSHITA TOSHIO , TAKIZAWA TOSHIO , HANEDA AKINAKA , IINUMA KATSUHARU
IPC分类号： A23L2/52 , A23L2/02 , A23L2/78 , A61K36/18 , A61P13/02 , A61P15/00
摘要： PROBLEM TO BE SOLVED: To obtain juice improved in flavor and nutrition and suitable for drinking in addition to lowered potassium content for patients whose renal function is lowered. SOLUTION: This method for producing the subject low-potassium juice comprises adding calcium carbonate to juice whose potassium content is reduced to 1/10 so as to neutralize sourness.

9. 发明专利

JPH03224457A PRODUCTION OF EXPANDED CAKE OF POPCORN 失效
公开(公告)号：JPH03224457A
公开(公告)日：1991-10-03
申请号：JP1908190
申请日：1990-01-31
申请人： MEIJI SEIKA KAISHA
发明人： NISHIZAWA KENJI , FURUNO SHINYA , HANEDA AKINAKA , ANDO NORIMOTO
IPC分类号： A23L1/18 , A23L1/00 , A23P1/14
摘要： PURPOSE:To obtain the title cake having crispy texture by feeding popcorn to a pressure container, adding water, pressurizing and heating the popcorn under a specific condition, instantly discharging the popcorn from the container and expanding the popcorn particles while maintaining the original form thereof. CONSTITUTION:Popcorn is fed to a pressure container which can be heated, water (in an amount to give preferably 2-3 times as much as saturated steam) is added to the popcorn, the container is pressurized and heated at >=160 deg.C under 9-20kg/cm , preferably 10-13kg/cm gauge pressure for 1-4 minutes and the popcorn is instantly discharged from the pressure container to give the objective cake.

10. 发明专利

JPS6336746A BAKED CAKE 失效
公开(公告)号：JPS6336746A
公开(公告)日：1988-02-17
申请号：JP18000186
申请日：1986-08-01
申请人： MEIJI SEIKA KAISHA
发明人： ISHIDA KUNIO , HANEDA AKINAKA , FUJIKAWA TAKUMA , TAMURA KOICHI
IPC分类号： A21D2/00 , A23G3/00 , A23G3/34 , A23G3/50
摘要： PURPOSE:To prevent the melting and migration of oil and fat even after the storage at a high temperature, by homogeneously mixing a baking pastry with an O/W-type emulsified oil and fat (or its dried product) composed of an oil and fat having a specific S.F.I., an emulsifier, a coating material and water and baking the obtained mixture. CONSTITUTION:An O/W-type emulsified oil and fat composed of an oil and fat having an S.F.I. of 58-100 at 10 deg.C, 30-100 at 20 deg.C and

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