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    CHOCOLATE SYRUP FOR COATING FLAKY OR GRANULAR FOOD OF CEREAL
    62.
    发明专利
    CHOCOLATE SYRUP FOR COATING FLAKY OR GRANULAR FOOD OF CEREAL 失效

    公开(公告)号：JPH0965831A

    公开(公告)日：1997-03-11

    申请号：JP22169095

    申请日：1995-08-30

    申请人： NISSHIN FLOUR MILLING CO

    发明人： NOMURA SATOSHI ,  FUJITA AKIO

    IPC分类号： A23G1/30 ,  A23G1/00 ,  A23L1/164

    摘要： PROBLEM TO BE SOLVED: To obtain chocolate syrup suitable for coating on the surface of flaky or granular food of cereals by spraying. SOLUTION: This chocolate syrup contains sugars, cocoa powder and chocolate containing 20-30wt.% oil and fat, a containing ratio of the cocoa powder to the chocolate containing 20-30wt.% oil and fat is (the former/the latter) of (1/0.3)-(1/1), total containing amount of both components is 5-12wt.%, and moisture content is 25-35wt.%.

    LAYERED NOODLE BELT
    63.
    发明专利
    LAYERED NOODLE BELT 失效

    公开(公告)号：JPH0956320A

    公开(公告)日：1997-03-04

    申请号：JP21307395

    申请日：1995-07-31

    申请人： NISSHIN FLOUR MILLING CO

    发明人： HIROSE AKIO

    IPC分类号： A21C9/00 ,  A23L7/109 ,  A23L1/16

    摘要： PROBLEM TO BE SOLVED: To smoothly and easily obtain a wide width layered noodle belt having an excellent palatable feeling rich in viscoelasticity, capable of obtaining a high quality noodle line less in elongation in boiling, and cutting out a number of noodle lines at one time by adjusting the size of small pieces of a noodle belt. SOLUTION: This layered noodle belt 4 is produced by successively layering the small pieces of a noodle belt 3 obtained by cutting a long noodle belt 1, and the small pieces of the noodle belt is formed by cutting the long noodle belt at plural cutting lines 2 positioned across the width of the long noodle belt parallel to each other and keeping approximately the same interval. By placing two edges corresponding to the cutting line of the small pieces of the noodle belt at the both sides and in the length direction of the layered noodle belt and also successively layering one small piece of the noodle belt with another small piece of the noodle belt mutually by partially overlapping in the length direction of the layered noodle belt, the small noodle pieces are successively layered as a belt shape in the length direction of the layered noodle or formed as a compounded noodle belt of the noodle belt with another noodle belt.

    SOUP
    67.
    发明专利
    SOUP 失效

    公开(公告)号：JPH08308526A

    公开(公告)日：1996-11-26

    申请号：JP11821395

    申请日：1995-05-17

    申请人： NISSHIN FLOUR MILLING CO

    发明人： WATANABE HISANOBU ,  KARITA KANAKO ,  YOSHIDA MIEKO

    IPC分类号： A23L27/00 ,  A23L17/10 ,  A23L27/10 ,  A23L1/22

    摘要： PURPOSE: To obtain a soup, such as a soup for noodles or a soup for tempura (Japanese deep-fat-fried food), containing fine dried fish powder having a specific particle distribution, good in the flavor, not generating precipitate and muddliness, and extremely good in the texture. CONSTITUTION: This soup contains fine dried fish powder wherein 100% of the powder has particle diameters of =80% of the powder has particle diameters of >=4μm. The fine dried fish powder containing the particle diameters of 10-30μm in an amount of >=50% is preferable on the points of the appearance and the texture. The content of the fine dried fish powder in the soup is preferably 0.1-0.5wt.%, when a broth stock is not used together, and 0.05-0.2wt.%, when the broth stock is together used. The soup is obtained e.g. by adding 0.2kg of the fine dried fish powder to 50 liter of boiling water, further adding 32 liter of a dark color thick soy sauce, 10kg of sugar, 10kg of a sweet sake (Japanese rice wine), 1kg of sodium glutamate, and common salt to the mixture, stirring the mixture at 85 deg.C, cooling the mixture to room temperature, and subsequently adding water to the cooled mixture to give the concentrated type soup having a double concentration.

    PRODUCTION OF BENZOIMIDAZOLE DERIVATIVE
    69.
    发明专利
    PRODUCTION OF BENZOIMIDAZOLE DERIVATIVE 失效

    公开(公告)号：JPH08269048A

    公开(公告)日：1996-10-15

    申请号：JP7477495

    申请日：1995-03-31

    申请人： NISSHIN FLOUR MILLING CO

    发明人： YANAI MAKOTO

    IPC分类号： C07D401/12 ,  A61K31/495 ,  A61P9/00

    摘要： PURPOSE: To obtain the subject derivative having cardiotonic action and effective in treating and preventing cardiovascular diseases, etc., using an aminopyridine compound and a benzoimidazole carboxylic acid compound as starting substances. CONSTITUTION: (A) 2-Amino-4,6-dimethylpyridine is reacted with (B) benzoimidazole-2-carboxylic acid or its dimer to afford N-(4,6-dimethylpyrido-2- yl)benzoimidazole-2-carboxamide of formula I. The compound of formula I is reacted with (C) 2-[4-(3,4-dimethoxybenzoyl)piperazin-1-yl]ethyl halide of formula II and the reaction product is N-methylated to provide N-methyl-N-(4,6- dimethylpyrido-2-yl)-1- 2-[4-(3,4-dimethoxybenzoyl)piperazin-1- yl]ethyl}benzoimidazole-2-carboxamide.

    PRODUCTION OF PASTA SAUCE
    70.
    发明专利
    PRODUCTION OF PASTA SAUCE 失效

    公开(公告)号：JPH08266253A

    公开(公告)日：1996-10-15

    申请号：JP9591295

    申请日：1995-03-30

    申请人： NISSHIN FLOUR MILLING CO

    发明人： GOTO YUTAKA ,  KANEDA MAMORU

    IPC分类号： A23L23/00 ,  A23L1/39

    摘要： PURPOSE: To provide a method for producing a pasta sauce, capable of extreme ly smoothly producing the mild, creamy, delicious pasta sauce packed in a container, having a constant high quality and a good taste, slightly viscous at the ordinary temperature, good in the adhesivity to pasta, and enabling to homogeneously pack the ingredients and the liquid part into the container. CONSTITUTION: A method for producing a pasta sauce having a viscosity of 50-500cp at the ordinary temperature comprises compounding water in an amount of 30-65% based on the whole amount of the water to be used for the production of the pasta sauce, waxy starch in an amount of 0.5-3wt.% based on the whole weight of the pasta sauce just before packed into a container, wheat starch in an amount of 0.5-3wt.% and, if necessary, a processed starch in an amount of 0.5-3wt.% with other raw materials for the pasta sauce, packing the produced concentrated pasta sauce having a viscosity of 5000-20000cp at 70-90 deg.C together with the remaining water into the container, and subsequently subjecting the produced pasta sauce to a thermal sterilization treatment. And the pasta sauce packed in the container and obtained by the method.