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1. 发明专利

JP2012217366A Method for sterilizing food material 审中-公开
标题翻译：消毒食品的方法
公开(公告)号：JP2012217366A
公开(公告)日：2012-11-12
申请号：JP2011084736
申请日：2011-04-06
申请人： Hisaharu Oki , Sato Chokichi , Yukio Murata , 佐藤長吉 , 久治大木 , 幸雄村田
发明人： OKI HISAHARU , MURATA YUKIO
IPC分类号： A23L3/358
摘要： PROBLEM TO BE SOLVED: To extremely reduce the bacterial count of a food material or sterilize the food material to enable long-term storage by only processing the food material such as cereal, vegetable, or fruit without using a material harmful to the human body.SOLUTION: The food material such as cereal, vegetable, or fruit is, for example, put into and brought into contact with powder containing calcium oxide. Preferably the powder containing calcium oxide has an average particle diameter of 20-400 μm, and also preferably it is natural calcium oxide powder obtained by calcination of shell, coral, nacre, egg shell, or bone of beast, fish, or bird. Preferably 0.01-10 pts.wt. calcium oxide containing powder is added to and mixed in 100 pts.wt. food material.
摘要翻译：要解决的问题：为了极大地减少食品材料的细菌数量或对食品材料进行消毒，以通过仅加工食品材料如谷物，蔬菜或水果来长期储存，而不使用有害于人体。＆lt; P＆gt;解决方案：例如将谷物，蔬菜或水果等食品放入含氧化钙的粉末中进行接触。优选地，含有氧化钙的粉末的平均粒径为20-400μm，并且还优选是通过煅烧壳，珊瑚，珍珠母，蛋壳或野兽，鱼或鸟的骨而获得的天然氧化钙粉末。优选0.01-10重量份加入含氧化钙的粉末并以100重量份混合食材。版权所有（C）2013，JPO＆INPIT

2. 发明专利

JP2012191931A Sterilization processing method of food materials 审中-公开
标题翻译：食品灭菌处理方法
公开(公告)号：JP2012191931A
公开(公告)日：2012-10-11
申请号：JP2012042089
申请日：2012-02-28
申请人： Hisaharu Oki , Sato Chokichi , Yukio Murata , 佐藤長吉 , 久治大木 , 幸雄村田
发明人： OKI HISAHARU , MURATA YUKIO
IPC分类号： A23L3/358 , A23B7/153
摘要： PROBLEM TO BE SOLVED: To extremely reduce the number of bacteria in food materials or to sterilize the food material by briefly treating the food materials such as vegetables or fruits without using any harmful substances on a human body.SOLUTION: The sterilization processing method includes steps of: soaking the food materials such as vegetables or fruits in water solution of calcium oxide or calcium hydroxide; supplying microscopic bubbles whose average grain diameter is 20-60 μm to the water solution; and bringing the food materials in contact with the saturate aqueous solution and the microscopic bubbles for 5-20 minutes.
摘要翻译：要解决的问题：通过在人体上不使用任何有害物质来简单地处理诸如蔬菜或水果的食品材料，来极大地减少食品中的细菌数量或对食品消毒。解决方案：灭菌处理方法包括以下步骤：将蔬菜或水果等食品浸泡在氧化钙或氢氧化钙的水溶液中; 向水溶液提供平均粒径为20-60μm的微小气泡; 并使食物与饱和水溶液和微气泡接触5-20分钟。版权所有（C）2013，JPO＆INPIT

3. 发明专利

JP2009195144A Soybean noodle and method for producing the same 审中-公开
标题翻译：大豆面及其生产方法
公开(公告)号：JP2009195144A
公开(公告)日：2009-09-03
申请号：JP2008039193
申请日：2008-02-20
申请人： Yukio Murata , Hisaharu Oki , Sato Chokichi , 佐藤長吉 , 久治大木 , 幸雄村田
发明人： OKI HISAHARU , ISHIDA KEIICHI , KAMIOSAWA YUKIO , MURATA YUKIO
IPC分类号： A23L11/00
摘要： PROBLEM TO BE SOLVED: To provide a soybean noodle product free from swelling even when soaked in hot water for a long time, preventing heat-resistant bacteria such as Bacillus cereus and Welch bacillus from propagating even when filled in a warming vendor, for instance, of 50-80°C for a long period, or when filling soup noodles of a canned form in a warming vendor for a few weeks followed by preserving and selling, and safe and free from a change in properties. SOLUTION: This soybean noodle product is obtained by compressing and dehydrating bean curd lee-containing bean curd which is obtained by adding a coagulating agent to the mixture of soymilk and bean curd lee fine powder, cutting the bean curd long and slenderly, and applying 200-650°C superheated steam to the product to heat. Preferably, the bean curd lee fine powder has an average particle diameter of 10-30 μm. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：待解决的问题：即使长时间浸泡在热水中，也能防止大豆面条产品膨胀，防止耐热细菌如蜡状芽孢杆菌（Bacillus cereus）和韦氏芽孢杆菌（Welch bacillus）即使在加热供应商中也能繁殖，例如长时间在50-80°C之间，或者在加温供应商中加入罐装形式的汤面几个星期，然后保存和销售，并且安全且没有变化。解决方案：通过在豆浆和豆腐精细粉末混合物中加入凝固剂，将豆腐e豆粉压缩脱水得到，大量切割豆腐，并将200-650°C的过热蒸汽应用于产品加热。优选地，豆腐粉细粉的平均粒径为10〜30μm。版权所有（C）2009，JPO＆INPIT

4. 发明专利

JP2014171449A Method of sterilization and preservation for food material 审中-公开
标题翻译：食品消毒和保存方法
公开(公告)号：JP2014171449A
公开(公告)日：2014-09-22
申请号：JP2013048158
申请日：2013-03-11
申请人： Hisaharu Oki , 久治大木 , Sato Chokichi , 佐藤長吉 , Yukio Murata , 幸雄村田
发明人： OKI HISAHARU , MURATA YUKIO
IPC分类号： A23B7/06 , A23B4/005 , A23B4/027 , A23B9/00 , A23L3/24 , A23L3/358
摘要： PROBLEM TO BE SOLVED: To achieve sterilization/disinfection of food materials such as cereal grains, vegetables and fruits only by performing short-time processing without using a substance harmful to a human body, prevent mold from being generated, and enable long-term preservation of the food materials.SOLUTION: After food materials are caused to contact superheated steam of a temperature of 250-620°C, calcium oxide-containing powder that contains calcium oxide is added to the food materials, and then the food materials are mixed. It does not matter if the calcium oxide-containing powder is added to the food materials and the food materials are mixed as soon as the food materials are caused to contact superheated steam. The superheated steam contact time is preferably 0.5-20 seconds. The calcium oxide-containing powder is preferably natural calcium oxide (calcinated calcium) powder acquired by calcinating a shell, coral, nacreous layer, egg-shell or bone of a beast, fish, or bird at high temperature.
摘要翻译：要解决的问题：仅通过在不使用对人体有害的物质的情况下进行短时间处理来实现食品材料如谷物，蔬菜和水果的消毒/消毒，防止产生霉菌，并且能够长期保存的食品材料。解决方案：将食品与250-620℃的过热蒸汽接触后，将含有氧化钙的含氧化钙的粉末加入到食品中，然后将食品混合。一旦使食物接触过热蒸汽，将含氧化钙的粉末添加到食品材料中并且食品材料混合就没关系。过热蒸汽接触时间优选为0.5〜20秒。含氧化钙粉末优选通过在高温下煅烧兽，鱼，鸟类的壳，珊瑚，珍珠层，蛋壳或骨头而获得的天然氧化钙（钙化钙）粉末。

5. 发明专利

JP2010094030A Soybean noodle and method for producing the same 审中-公开
标题翻译：大豆面及其生产方法
公开(公告)号：JP2010094030A
公开(公告)日：2010-04-30
申请号：JP2008265072
申请日：2008-10-14
申请人： Yukio Murata , Hisaharu Oki , Sato Chokichi , 佐藤長吉 , 久治大木 , 幸雄村田
发明人： OKI HISAHARU , ISHIDA KEIICHI , KAMIOSAWA YUKIO , MURATA YUKIO
IPC分类号： A23L11/00
摘要： PROBLEM TO BE SOLVED: To provide soybean noodle requiring almost no thickener, storable for a long period, and preventing heat-resistant bacteria such as Bacillus cereus and Welch bacillus from propagating so as to be safe and free from a change in properties. SOLUTION: The soybean noodle is obtained by: making soybeans come in contact with 200-450°C superheated steam generated with an electromagnetic induction heating-type superheated steam generator for 0.5-15 sec to sterilize the soybeans; crushing the sterilized soybeans to be formed into soybean powder having an average particle diameter of 5-150 μm; adding 30-100 pts.wt. of water to 100 pts.wt. of the thus-obtained soybean powder; sufficiently kneading the mixture until gluten falling in the soybean powder exerts stickiness so as to be formed into a viscoelastic kneaded material; forming the kneaded material into a noodle sheet; and cutting the noodle sheet into elongate pieces to make noodles. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供几乎不需要长期保存的增稠剂的大豆面条，并且防止耐热细菌如蜡状芽孢杆菌（Bacillus cereus）和韦氏芽孢杆菌（Welch bacillus）传播，以便安全并且没有变化的性质。解决方案：大豆面条是通过以下方法获得的：使大豆与电磁感应加热型过热蒸汽发生器产生的200-450°C过热蒸汽接触0.5-15秒，对大豆进行灭菌; 将灭菌的大豆粉碎成平均粒径为5-150μm的大豆粉末; 加30-100磅的水到100磅的这样得到的大豆粉末; 充分捏合混合物直至麸质落入大豆粉中发粘，从而形成粘弹性捏合材料; 将所述捏合材料成形为面条; 并将面条切成细长的片以制作面条。版权所有（C）2010，JPO＆INPIT

6. 发明专利

JP2013212106A Method for sterilizing and preserving food material 有权
标题翻译：消毒和保存食物材料的方法
公开(公告)号：JP2013212106A
公开(公告)日：2013-10-17
申请号：JP2013048169
申请日：2013-03-11
申请人： Hisaharu Oki , 久治大木 , Sato Chokichi , 佐藤長吉 , Yukio Murata , 幸雄村田
发明人： OKI HISAHARU , MURATA YUKIO
IPC分类号： A23B7/14 , A23B4/005 , A23B4/027 , A23B7/06 , A23B9/00 , A23L3/24 , A23L3/358
CPC分类号： A23B9/025 , A23B4/0053 , A23B4/027 , A23B7/0053 , A23B7/157 , A23B9/14 , A23B9/30 , A23L3/005 , A23L3/358 , A23V2002/00
摘要： PROBLEM TO BE SOLVED: To sterilize/pasteurize food materials such as cereals, vegetables or fruits only by treating the same for a short time without using a substance harmful to a human body, thereby impeding the growth of fungi and attaining long-term preservation.SOLUTION: A food material is brought into contact with superheated steam of 250-620°C, and then a calcium oxide-containing powder containing calcium oxide is added/mixed into the food material. The calcium oxide-containing powder may be added/mixed simultaneously with bringing the food material into contact with the superheated steam. The contact time of the superheated steam is preferably 20-0.5 seconds. The calcium oxide-containing powder is preferably a natural calcium oxide (calcined calcium) powder obtained by calcining shells, corals, the nacreous layer, eggshells, or bone of animal, fish, or bird at a high temperature.
摘要翻译：要解决的问题：仅通过短时间处理食品材料如谷物，蔬菜或水果，而不使用对人体有害的物质，从而阻碍真菌的生长并实现长期保存，即可消毒/巴氏消毒。解决方案：将食物与250-620℃的过热蒸汽接触，然后将含有氧化钙的含氧化钙的粉末加入/混合到食品中。可以同时加入/混合含氧化钙粉末，使食物与过热蒸汽接触。过热蒸汽的接触时间优选为20〜0.5秒。含氧化钙的粉末优选是通过在高温下煅烧壳，珊瑚，珍珠层，蛋壳或动物，鱼或鸟的骨骼而获得的天然氧化钙（煅烧钙）粉末。

7. 发明专利

JP2013176322A Method of sterilization-processing food material 审中-公开
标题翻译：灭菌加工食品材料的方法
公开(公告)号：JP2013176322A
公开(公告)日：2013-09-09
申请号：JP2012042095
申请日：2012-02-28
申请人： Hisaharu Oki , 久治大木 , Sato Chokichi , 佐藤長吉 , Yukio Murata , 幸雄村田
发明人： OKI HISAHARU , MURATA YUKIO
IPC分类号： A23B7/153 , A23B4/14 , A23L3/358 , A23L3/3589 , A23L19/00
摘要： PROBLEM TO BE SOLVED: To extremely reduce the number of bacteria or sterilize bacteria in a food material, by only processing the food material such as vegetables or fruits for a short time, without using a substance toxic to a human body at all.SOLUTION: A food material such as vegetables or fruits is immersed into an aqueous solution of calcium oxide or calcium hydroxide, and fine bubbles having 20-60 μm of average particle size are supplied into the aqueous solution, to bring the food material into contact with the saturated aqueous solution and the fine bubbles for 5-20 minutes.
摘要翻译：要解决的问题：通过仅在短时间内加工诸如蔬菜或水果的食品，而不使用对人体有毒的物质，可以极大地减少食品中的细菌数量或灭菌细菌。解决方案：将食品如蔬菜或水果浸入氧化钙或氢氧化钙的水溶液中，并将平均粒度为20-60μm的细小气泡供入水溶液中，使食物与饱和的水溶液和细小气泡5-20分钟。

8. 发明专利

JP2011217710A Method for producing deodorized soybean 审中-公开
标题翻译：生产除臭大豆的方法
公开(公告)号：JP2011217710A
公开(公告)日：2011-11-04
申请号：JP2010093531
申请日：2010-04-14
申请人： Yukio Murata , Hisaharu Oki , Sato Chokichi , 佐藤長吉 , 久治大木 , 幸雄村田
发明人： OKI HISAHARU , MURATA YUKIO
IPC分类号： A23L11/00
摘要： PROBLEM TO BE SOLVED: To produce a deodorized soybean in a short time and by a simple means from a common soybean.SOLUTION: This deodorized soybean is produced by bringing the common soybean sheathed with hull or clear of the hull, into contact with water vapor plasma at 250 to 620°C temperature for 20 to 0.5 sec. Alternatively, it is produced by bringing the crushed material or powder of the common soybean sheathed with the hull or clear of the hull into contact with the water vapor plasma at 180 to 500°C for 20 to 0.5 sec. The water vapor plasma is produced by an electromagnetic induction heating method using a metal body heated by the electromagnetic induction heating as a heat source.
摘要翻译：要解决的问题：在短时间内通过普通大豆的简单方法生产除臭大豆。解决方案：这种除臭大豆是通过将外壳上的普通大豆套在外壳上，或者使其离开船体，在250至620℃的温度下与水蒸汽等离子体接触20至0.5秒。或者，通过将被壳体的粉碎材料或粉末与壳体接触的普通大豆的粉碎材料或粉末与水蒸汽等离子体在180〜500℃下接触20〜0.5秒。水蒸汽等离子体是通过电磁感应加热方法制造的，该方法使用通过电磁感应加热加热的金属体作为热源。版权所有（C）2012，JPO＆INPIT

9. 发明专利

JP2009065911A Retort food having no heat-resistant bacterium, and method for producing the same 审中-公开
标题翻译：没有耐热细菌的回肠食物及其生产方法
公开(公告)号：JP2009065911A
公开(公告)日：2009-04-02
申请号：JP2007238260
申请日：2007-09-13
申请人： Yukio Murata , Hisaharu Oki , 久治大木 , 幸雄村田
发明人： OKI HISAHARU , MURATA YUKIO
IPC分类号： A23L3/00
摘要： PROBLEM TO BE SOLVED: To provide a retort food endurable with heating preservation for a long period, and to provide a technique for producing the retort food.
SOLUTION: This retort food is obtained by bringing each kind of ingredients which are formed in a form and a size similar to those of various ingredients contained in a retort food product into contact with superheated steam of 130-650°C, followed by high-temperature heat treatment, charging the high-temperature heat treated various ingredients thus obtained into a retort food container, pouring water or seasoned water into the container followed by sealing the container, and putting the container into a retort pot followed by heat treatment at 110-140°C. Heat-resistant bacterium will not be detected from the retort food product thus obtained, even after leaving the product, as it is, for 60 days at 50-60°C.
COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：待解决的问题：提供耐久性长的加热保存的蒸煮食品，并提供一种生产蒸煮食品的技术。
解决方案：通过将形成的各种成分和与蒸煮食品中含有的各种成分的成分相似的各种成分与130-650℃的过热蒸汽接触，获得该蒸煮食物，随后通过高温热处理，将由此获得的高温热处理的各种成分装入蒸煮食品容器中，将水或经过调节的水倒入容器中，然后密封容器，并将容器放入蒸煮锅中，随后进行热处理在110-140℃。即使在50-60℃下将产品离开产品60天后，也不会从这样得到的蒸煮食品中检测到耐热细菌。版权所有（C）2009，JPO＆INPIT

10. 发明专利

JP2010042071A Sterilization apparatus 审中-公开
标题翻译：杀菌装置
公开(公告)号：JP2010042071A
公开(公告)日：2010-02-25
申请号：JP2008206451
申请日：2008-08-08
申请人： Hisaharu Oki , Chokichi Sato , 長吉佐藤 , 久治大木
发明人： SATO CHOKICHI , HANAI TOSHIHIKO , OKI HISAHARU
IPC分类号： A61L2/14 , A23L3/005 , B01F7/08
摘要： PROBLEM TO BE SOLVED: To provide a sterilization apparatus which is excellent in work efficiency and in sterilization effect.
SOLUTION: A fixing portion 12d of a selected rotating body 12 is fixed to gear portions 15a and 15b inside a treatment chamber 11 by threadedly engaging a bolt 17. A substance to be treated is supplied from a supply portion 16 through a supply opening 12e into the rotating body 12. While agitating the stored substance to be treated by a screw blade 12b and an agitating plate 12c, the rotating body 12 is rotated at a prescribed rotation speed. Furthermore, steam plasma generated by supplying superheated steam at a prescribed temperature into the treatment chamber 11 is brought into contact with the substance to be treated inside the rotating body 12, and sterilization treatment is executed for a prescribed time corresponding to the kind of the substance to be treated.
COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供一种工作效率和杀菌效果优异的灭菌装置。解决方案：通过与螺栓17螺纹接合，所选择的旋转体12的固定部分12d固定在处理室11内的齿轮部分15a和15b上。待处理物质从供应部分16通过供给开口12e进入旋转体12.在通过螺旋叶片12b和搅拌板12c搅拌待处理的物质的同时，旋转体12以规定的转速旋转。此外，通过将规定温度的过热蒸汽供给到处理室11而产生的蒸汽等离子体与旋转体12内的被处理物接触，进行灭菌处理达到与物质种类相对应的规定时间待处理版权所有（C）2010，JPO＆INPIT

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