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1. 发明专利

JP5824305B2 食肉加工品用日持ち向上剤およびそれを用いた食肉加工品の保存方法有权
标题翻译：对于使用相同的肉类产品的保质期改良剂和存储方法加工的肉制品
公开(公告)号：JP5824305B2
公开(公告)日：2015-11-25
申请号：JP2011204952
申请日：2011-09-20
申请人：上野製薬株式会社
发明人：上杉謙吾 , 川浦奈央 , 伊藤佳代子 , 藤原宏子 , 上野有史
IPC分类号： A23B4/12 , A23L1/31 , A23L1/317 , A23L3/3508
CPC分类号： Y02A40/943

2. 发明专利

JP2015198635A じゃがいもの加工品等の離水防止剤による品質改良の方法。审中-公开
标题翻译：提高合成抑制剂加工产品质量的方法
公开(公告)号：JP2015198635A
公开(公告)日：2015-11-12
申请号：JP2014098090
申请日：2014-04-08
申请人：美濃行彦
发明人：美濃行彦
IPC分类号： A23G3/34 , A23G3/48 , A23L1/317 , A23L1/216
摘要：【課題】じゃがいもの餡子の加工において、加工品の水分が移動し、離水して素材本来の風味や食感等が得られなくなる点、及び、保存の際、冷凍保存では離水をした水分が表面に氷状態に張り付き保存が不可能なる欠点を防止する製造方法の提供。【解決手段】じゃがいもの餡子の加工の際に、発酵小麦、乳清蛋白、コンニャク粉等を主原料にした離水防止剤を添加して、じゃがいもの餡加工品の離水を防止する方法。【効果】離水の原因は、加工食品のたんぱく質の構造が原因で水分の逃げ易い状態になっています。加工の過程で離水防止剤を添加する事によりタンパク質の構造に変化を起こさせ、内部の水分の吸着効果を高め水分の移動を止め保水効果を得ます。この事により、加工工程の簡素化、品質の改良、冷凍耐性、老化防止等の効果が得られ事業化が可能になります。【選択図】なし
摘要翻译：要解决的问题：提供一种处理马铃薯糊的制造方法，其防止加工产品由于水成分的运动而导致的水分离而丧失原料固有的风味和味道，并防止水在冷冻状态下分离出的冰状成分在冷冻保存中不会粘附到产品表面。解决方案：防止加工马铃薯糊的脱水收缩的方法包括加入主要由发酵小麦，乳清蛋白和魔芋粉组成的脱水收缩抑制剂到马铃薯糊处理。由于加工食品的蛋白质的结构导致脱水，这使得水分子容易逃逸。在加工步骤中，加入脱水收缩抑制剂以改变蛋白质的结构。因此，提高吸附内部水的效果，抑制水分的运动，达到保水性。结果，可以实现产品质量的加工和改进的简化，抗冻性和耐老化性。

3. 发明专利

JP5508703B2 Manufacturing methods and fish paste production method of food for improving agent 有权
公开(公告)号：JP5508703B2
公开(公告)日：2014-06-04
申请号：JP2008259097
申请日：2008-10-03
申请人：青葉化成株式会社
发明人：俊介松本 , 晋沖本 , 道隆横山 , 晶輝吉田 , 克則千葉
IPC分类号： A23L1/03 , A23L1/00 , A23L1/272 , A23L1/317 , A23L1/325 , A23L1/48

4. 发明专利

JP5502107B2 Chunk jelly food composition 有权
公开(公告)号：JP5502107B2
公开(公告)日：2014-05-28
申请号：JP2011544417
申请日：2009-12-30
申请人：ネステクソシエテアノニム
发明人：アニーワテライン， , パウロフェルナンデス，
IPC分类号： A23K1/16 , A23K1/18 , A23L1/05 , A23L1/317
CPC分类号： A23K50/40 , A23K10/20 , A23K20/163 , A23L29/238 , A23L29/272

5. 发明专利

JP5420876B2 Adhesive food obtained by bonding using a food grade adhesive compositions and adhesive compositions. 有权
公开(公告)号：JP5420876B2
公开(公告)日：2014-02-19
申请号：JP2008257914
申请日：2008-10-03
申请人：千葉製粉株式会社
发明人：大輔内田
IPC分类号： A23L1/03 , A23L1/00 , A23L1/317

6. 发明专利

JP5377721B2 Meat emulsion product 有权
标题翻译：空值
公开(公告)号：JP5377721B2
公开(公告)日：2013-12-25
申请号：JP2012174140
申请日：2012-08-06
申请人：ソシエテ・デ・プロデュイ・ネスレ・エス・アー
发明人：ディングマン、スティーブン、エリック , メイ、スティーブン、グレン , スミシー、シェリ、リン
IPC分类号： A23L1/317 , A23J3/22 , A23K1/10 , A23K1/16 , A23K1/18 , A23L1/308 , A23L1/314 , A23N17/00
CPC分类号： A23K50/48 , A23K10/20 , A23K50/42 , A23L13/426 , A23L13/52 , A23L13/60 , A23L13/67
摘要： Methods for producing meat emulsion products as well as products so produced are disclosed. Meat emulsion products are produced that have realistic fiber definition. The meat emulsion product comprises a body including protein and fat and having a plurality of generally linear strands of fiber-like material affording the meat emulsion product a realistic meat-like appearance. The meat emulsion product may be produced by a method comprising steps of comminuting and heating a meat emulsion formed from protein and fat to a temperature of at least 132°C, introducing the emulsion into a processing tube and subjecting the meat emulsion to a pressure of at least 100 psi and discharging the meat emulsion.
摘要翻译：公开了生产肉糜产品的方法以及如此生产的产品。生产具有真实纤维定义的肉类乳液产品。肉糜产品包括一种包括蛋白质和脂肪的主体，并且具有许多纤维状材料的大体上线性的线，从而使肉糜产品具有逼真的肉状外观。肉糜产品可以通过以下方法制备：将粉碎和加热由蛋白质和脂肪形成的肉糜至至少132℃的温度的步骤，将乳液引入加工管中，并使肉糜受压至少100psi并排出肉糜。

7. 发明专利

JP5317967B2 The method of producing an animal feed or food, as well as products obtained by the method of 有权
公开(公告)号：JP5317967B2
公开(公告)日：2013-10-16
申请号：JP2009518736
申请日：2007-06-20
申请人：マースインコーポレーテッドMars Incorporated
发明人：シュレブッシュ，ヨハネス
IPC分类号： A23K1/10 , A23L1/00 , A23L1/317 , A23N17/00
CPC分类号： A23L1/31418 , A23K10/20 , A23K10/22 , A23K40/00 , A23K50/48 , A23L13/422 , A23L13/424 , A23L13/60 , A23L17/70 , A23L29/262 , A23L29/281 , A23P20/20

8. 发明专利

JP5143559B2 Means and methods for preventing and / or treating dental caries 有权
公开(公告)号：JP5143559B2
公开(公告)日：2013-02-13
申请号：JP2007530658
申请日：2005-09-09
申请人：ビーエーエスエフソシエタス・ヨーロピアBasf Se
发明人：カエスラー，ブルーノ , クノル，ロルフ , ボエトナー，メヴェス , ブッデ，エクハルド , ラング，クリスティーネ , リゼル，マルティン , ヴェーン，マルクス
IPC分类号： C12N1/20 , A23G4/00 , A23K1/16 , A23L1/03 , A23L1/24 , A23L1/30 , A23L1/317 , A23L1/32 , A23L1/325 , A61K8/99 , A61Q11/00 , C12R1/225
CPC分类号： A61K8/99 , A23G3/366 , A23G4/123 , A23K50/10 , A23K50/30 , A23K50/40 , A23K50/50 , A23K50/70 , A23K50/75 , A23K50/80 , A23L7/10 , A23L33/135 , A23V2002/00 , A23Y2220/63 , A23Y2220/73 , A23Y2240/49 , A61K8/0216 , A61K8/042 , A61K8/60 , A61K35/747 , A61Q11/00 , C12N1/20 , C12R1/225 , A23V2200/312 , A23V2200/3204
摘要： The present invention relates to a microorganism belonging to the group of lactic acid bacteria characterized in that it is capable of specifically binding to Streptococcus mutans, wherein the specific binding is (i) resistant to heat treatment; and/or (ii) resistant to protease treatment; and/or (iii) calcium-dependent; and/or (iv) formed within a pH range between 4.5 and 8.5; and/or (v) formed in the presence of saliva. Preferably, the specific binding can be assayed as follows: (a) growing said microorganism to stationary phase; (b) mixing said microorganism with Streptococcus mutans which has been grown to stationary phase; (c) incubating the mixture obtained in step (b) under conditions allowing the formation of aggregates of said microorganism and Streptococcus mutans and (d) detecting aggregates by the occurrence of a pellet. Another aspect of the present invention is an analog or fragment of said microorganism which is thermally inactivated or lyophilized, wherein said analog or fragment retains the capability of specifically binding to Streptococcus mutans. In addition, the present invention encompasses compositions and additives for food, feed or drinks comprising the microorganism belonging to the group of lactic acid bacteria which specifically bind to Streptococcus mutans or an analog or fragment thereof. Moreover, uses of said microorganism or said analog or fragment thereof for the preparation of an anticariogenic or pharmaceutical composition or anticariogenic food or feedstuff as well as methods for producing said compositions or food or feedstuff are provided by the present invention.

9. 发明专利

JP2012157330A Method for continuously producing protein-containing food by internal heating 有权
标题翻译：通过内部加热连续生产含蛋白质的食物的方法
公开(公告)号：JP2012157330A
公开(公告)日：2012-08-23
申请号：JP2011020998
申请日：2011-02-02
申请人： Nippon Suisan Kaisha Ltd , 日本水産株式会社
发明人： YOSHITOMI BUNJI , HASHIDATE TOMONORI , MIZUSHIRO TAKESHI
IPC分类号： A23L1/00 , A23J3/00 , A23J3/04 , A23J3/16 , A23L1/31 , A23L1/317 , A23L1/325
摘要： PROBLEM TO BE SOLVED: To provide a method for continuously and stably producing protein-processed food which consists mainly of protein such as meat, chicken meat, marine products, egg, plant and/or the like and is hot-molded by employing an internal heating system.SOLUTION: The method for producing protein-processed food includes continuously heating/coagulating fluid mixture which contains protein, lipid and water to mold the mixture by the internal heating system while moving the mixture in a tube. In the method, solid oil and fat whose solid state is maintained at the temperature of the mixture before heated, is added to the mixture before heated.

10. 发明专利

JP2012125244A Device and method for heat treating food 审中-公开
标题翻译：热处理食品的装置和方法
公开(公告)号：JP2012125244A
公开(公告)日：2012-07-05
申请号：JP2011273457
申请日：2011-12-14
申请人： Armor Inox , アルモル−イノックス
发明人： CADORET BERNARD , DREANO JEAN-LUC
IPC分类号： A23L3/18 , A23L1/317 , A47J27/14
CPC分类号： A23B4/005 , A23B4/0053 , A23B4/26 , A23L3/3589
摘要： PROBLEM TO BE SOLVED: To provide heat treatment technology for delicate food of sausage type.SOLUTION: A device for heat treating food includes: a receptacle intended to receive food; a heat treatment vessel having a section of a chute shape and provided on the downstream side of the receptacle; a heat treatment water supply part for moving the food by water into the receptacle; a dam having at least one open position to allow the heat treatment water and food moved by the heat treatment water to pass through it and a closing position for enabling the heat treatment vessel to hold the food in the heat treatment water, disposed on the downstream side of the receptacle, the heat treatment vessel including a heat treatment water container disposed on the downstream side of the dam; and a member for timing the duration of heat treatment work, wherein the timing member is provided with a vane, and when the dam is put in the closing position where the vane is opposite to the dam and an open position where access to the heat treatment water container is free, the member for timing is synchronized with the timing member. Also the method for heat treatment of food is provided.
摘要翻译：要解决的问题：提供香肠类食品的热处理技术。解决方案：用于热处理食品的装置包括：用于接收食物的容器; 具有滑槽形状的部分并设置在所述容器的下游侧的热处理容器; 用于将食物用水移动到容器中的热处理供水部件; 具有至少一个打开位置的水坝，以允许由热处理水移动的热处理水和食物通过它，以及关闭位置，以使得热处理容器能够将食物保持在设置在下游的热处理水中所述热处理容器包括设置在所述坝的下游侧的热处理水容器; 以及用于对热处理工作持续时间进行定时的构件，其中定时构件设置有叶片，并且当坝被放置在叶片与坝相对的关闭位置中时，打开位置进入热处理水箱是免费的，定时器与定时构件同步。还提供了食品热处理方法。版权所有（C）2012，JPO＆INPIT

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