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1. 发明专利

JP6661499B2 加温・冷却一体型食材加工システム有权
公开(公告)号：JP6661499B2
公开(公告)日：2020-03-11
申请号：JP2016180195
申请日：2016-09-15
申请人：ケレス株式会社
发明人：太田幾生 , 太田善之
IPC分类号： A23L5/10 , A23L3/18 , A23B7/04 , A23B7/005 , A23B4/06 , A23B4/005 , A23L3/36

2. 发明专利

JP6634452B2 調理及び滅菌方法有权
公开(公告)号：JP6634452B2
公开(公告)日：2020-01-22
申请号：JP2017541659
申请日：2016-02-12
申请人：ミックバック・エービー , MicVac AB
发明人：グスタフソン、マーティン
IPC分类号： A23L3/015 , A23L3/00 , A23B7/005 , A23B4/00 , A23B4/005 , A23L3/10

3. 发明专利

JP6189260B2 耐熱性芽胞菌の殺菌又は不活化処理方法有权
公开(公告)号：JP6189260B2
公开(公告)日：2017-08-30
申请号：JP2014139222
申请日：2014-07-05
申请人：越後製菓株式会社
发明人：荻野美由紀 , 西海理之 , 小林篤 , 山▲崎▼ 彬 , 大原絵里 , 川村麻梨子 , 星野純
IPC分类号： A23L3/005 , A23B4/005 , A61L2/04 , A61L2/02 , A61K35/14 , A01C1/08 , A23L3/015
CPC分类号： A23L3/015 , A61L2/02 , A61L2/04 , A23V2002/00

4. 发明专利

JP2014183758A Seasoning food product and method for producing the same 有权
标题翻译：食品食品及其生产方法
公开(公告)号：JP2014183758A
公开(公告)日：2014-10-02
申请号：JP2013059876
申请日：2013-03-22
申请人： Shizuoka Prefecture , 静岡県 , Fron Tier Engineering Co Ltd , 株式会社フロンティアエンジニアリング
发明人： SUZUKI SHINJI , HIRATSUKA SEIICHI , HOSHINO HIROSHI
IPC分类号： A23B4/044 , A23B4/005
摘要： PROBLEM TO BE SOLVED: To enable effectively producing a seasoning food product represented by dried-bonito in a short time.SOLUTION: A seasoning food product is obtained by: processing a seasoning material such as bonito in a pasty shape followed by molding in a belt-like shape with a molding unit 11; forming the seasoning material molded in a belt-like shape in a thickness of equal to or less than 5 mm followed by supplying to a conveyor belt 24 of a heating unit 10 and energizing and heating with the heating unit 10; and drying with a drying unit 20 the seasoning material increased in a binding strength by energization heating.
摘要翻译：要解决的问题：能够在短时间内有效地生产以干bon鱼为代表的调味食品。解决方案：调味食品通过以下方式获得：以糊状形式处理诸如bon鱼的调味料，然后在皮带具有模制单元11; 形成厚度为5mm以下的带状形状的调料，然后供给到加热单元10的输送带24，并与加热单元10通电和加热; 并用干燥单元20干燥，调味料通过加热加热而具有粘结强度。

5. 发明专利

JP4764677B2 Production method of salmon roe 有权
公开(公告)号：JP4764677B2
公开(公告)日：2011-09-07
申请号：JP2005237697
申请日：2005-08-18
申请人：株式会社林原生物化学研究所
发明人：俊雄三宅 , 孝志大月 , 庄治池上
IPC分类号： A23L17/30 , A23B4/005 , A23B4/08 , A23B4/14

6. 发明专利

JP2010273636A Method for sterilization-treating salt-preserved egg of gadiforme 审中-公开
标题翻译：用于灭菌处理加入的盐保存的卵的方法
公开(公告)号：JP2010273636A
公开(公告)日：2010-12-09
申请号：JP2009131065
申请日：2009-05-29
申请人： Jiro Hayashida , 次郎林田
发明人： HAYASHIDA JIRO
IPC分类号： A23B4/005 , A23B4/02 , A23L17/30
CPC分类号： Y02A40/945
摘要： PROBLEM TO BE SOLVED: To provide a method for sterilization-treating the salt-preserved eggs of Gadiformes, sterilizing the salt-preserved eggs of the Gadiformes totally without using ethanol, not damaging taste by not using ethanol and also capable of simplifying treating processes. SOLUTION: The method for sterilization-treating the eggs of Gadiformes includes bagging/hermetically sealing the eggs of the Gadiformes which have been salt preservation-treated but not yet sterilized, and sterilizing the bagged/hermetically sealed eggs of the Gadiformes in a sterilizing vessel 1 by adjusting the heating temperature and heating time so that the viable cell count becomes at or lower than a control value and the eggs are not boiled. In the constitution, within the heating temperature of 60 to 80°C and the heating time of 20 min to 3 h ranges, the sterilization conditions are adjusted so as to have the viable cell count of at or less than the control value and not to boil the eggs. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供一种杀菌处理G鱼类的保鲜卵的方法，对甘地氏菌的防腐卵完全不使用乙醇灭菌，不用乙醇不损害味道，也能简化处理过程。解决方案：灭菌处理G型鸡蛋的方法包括装袋/气密密封已经进行盐保存处理但尚未灭菌的G形鱼类的卵，并将蟾蜍属的袋装/密封的鸡蛋灭菌通过调节加热温度和加热时间，使活细胞计数变得等于或低于对照值，并且鸡蛋不被煮沸，从而消毒容器1。在该结构中，在加热温度为60〜80℃，加热时间为20分钟〜3小时的范围内，调节灭菌条件，使活细胞计数为控制值以下，煮鸡蛋。版权所有（C）2011，JPO＆INPIT

7. 发明专利

JP4248395B2 Method of manufacturing Fisheries fermented food 有权
公开(公告)号：JP4248395B2
公开(公告)日：2009-04-02
申请号：JP2003518306
申请日：2002-08-05
申请人：日本水産株式会社
发明人：信彦堂本 , 隆史森 , 雅之那須
IPC分类号： A23L17/00 , A23B4/005 , A23B4/02 , A23B4/023 , A23B4/03 , A23B4/044 , A23B4/12 , A23B4/22 , A23L13/70 , A23L17/40 , A23L17/50
CPC分类号： A23B4/044 , A23B4/005 , A23B4/0235 , A23B4/03 , A23B4/12 , A23B4/22 , A23L17/00 , A23L17/40 , A23L17/50 , A23L17/65 , A23Y2220/77 , A23Y2260/00 , A23Y2280/00

8. 发明专利

JP2007129945A Freshness-keeping process for processed eel 审中-公开
标题翻译：加工鳗鱼的快速保持过程
公开(公告)号：JP2007129945A
公开(公告)日：2007-05-31
申请号：JP2005325564
申请日：2005-11-10
申请人： Mitsugi Azeta , 貢畔田
发明人： AZETA MITSUGI
IPC分类号： A23B4/005 , A23L17/00
摘要： PROBLEM TO BE SOLVED: To provide a freshness-keeping process for processed eel ensuring freshness retention of processed eel during frozen storage. SOLUTION: The freshness-keeping process for processed eel comprises adding a heating system inhibiting activity of an enzyme falling within the eel before a cooking process of the eel, as a pre-processing means; and heating the eel under such a condition as to inhibit the activity of the enzyme falling within the core of the flesh of the eel which is a target body to be heated. The process makes it possible to retain the eel frozen for storage after broiled at the same level of freshness as that of eel just after split. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供加工的鳗鱼的保鲜过程，以确保加工的鳗鱼在冷冻保存期间的保鲜性。解决方案：处理鳗鱼的保鲜过程包括在鳗鱼的烹饪过程之前添加抑制落入鳗鱼内的酶的活性的加热体系，作为预处理装置; 并且在这样的条件下加热鳗鱼，以抑制落入作为待加热的目标物质的鳗鱼的核心内的酶的活性。该方法使得可以在与分离后的鳗鱼的新鲜度相同的水平下将鳗鱼冷冻保存在烤后。版权所有（C）2007，JPO＆INPIT

9. 发明专利

JP3816951B2 失效
公开(公告)号：JP3816951B2
公开(公告)日：2006-08-30
申请号：JP51183296
申请日：1995-09-19
IPC分类号： A21B3/04 , A23B4/005 , A23B4/052 , A23L5/10 , A23L13/00 , A47J27/04 , A47J27/08

10. 发明专利

JP2006129708A Method and apparatus of sterilization wash of small fish or the like 有权
标题翻译：小鱼的灭菌洗涤方法和装置等
公开(公告)号：JP2006129708A
公开(公告)日：2006-05-25
申请号：JP2004318863
申请日：2004-11-02
申请人： Kawakubo Seisakusho:Kk , 株式会社カワクボ製作所
发明人： KAWAKUBO TAKESHI
IPC分类号： A23B4/027 , A23B4/005
摘要： PROBLEM TO BE SOLVED: To provide a method of sterilization wash of small fish or the like comprising subjecting raw material small fish to sterilization wash before boiling processing while confirming an amount used of a sterilizer using a sterilizer spraying nozzle through maintaining proper and constant sterilization effect without causing no excess and deficiency of a sterilizer, and heating the raw material small fish after being sprayed with the sterilizer to efficiently promote oxidative degradation of the sterilizer so as to make no sterilizer left in a product to improve the quality of the product and prevent its drainage water from causing damage to the natural environment: and to provide an apparatus for sterilization wash of small fish or the like.
SOLUTION: The method and apparatus each for sterilization wash of small fish or the like comprises spraying the raw material small fish with the sterilizer at an amount necessary for sterilizing the raw material small fish through the sterilizer spraying nozzle 6 followed by heating the raw material small fish using a heater to promote oxidative decomposition of the sterilizer.
COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：提供一种小鱼等的灭菌洗涤方法，其包括在煮沸处理之前对原料小鱼进行杀菌洗涤，同时通过使用灭菌器喷雾嘴确保使用的消毒剂的量，通过保持适当和恒定的灭菌效果，不会导致灭菌器过剩和不足，并且在喷洒灭菌器之后对原料小鱼进行加热，以有效地促进灭菌器的氧化降解，从而不会使产品中的灭菌器残留在产品中产品，防止其排水对自然环境造成损害，并提供小鱼等的灭菌洗涤装置。解决方案：用于小鱼等的灭菌洗涤的方法和装置包括用原料小鱼以灭菌器喷洒灭菌器所需的量，通过灭菌器喷嘴6对原料小鱼进行灭菌，然后加热原料小鱼用加热器促进灭菌器的氧化分解。版权所有（C）2006，JPO＆NCIPI

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