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    Method of manufacturing a sterile full-fat soy flour
    82.
    发明专利
    Method of manufacturing a sterile full-fat soy flour 有权

    公开(公告)号：JP4041126B2

    公开(公告)日：2008-01-30

    申请号：JP2004564440

    申请日：2002-12-27

    申请人： 株式会社ペリカン

    发明人： 洋志 原田

    IPC分类号： A23L1/20 ,  A23K1/00 ,  A23L1/211

    CPC分类号： A23L11/31 ,  A23L11/03 ,  A23L11/07

    摘要： There are provided sterile dehulled soybeans bearing bacteria of 300 cells/g or less, and a method for producing efficiently sterilized full fat soy flour using the sterile dehulled soybeans. The full fat soy flour is classified into three kinds: the first one in which deodorization is carried out without damaging available ingredients characteristic of soybeans such as water-soluble proteins and digestion and absorption efficiency is high due to inactivation of a digestion inhibiting enzyme; the second one in which enzymes are alive; and the third one in which all enzymes are inactivated. The method comprises: (a) a sorting step where foreign matters are removed from starting soybeans to obtain sorted soybeans; (b) a dehulling step where germs and hulls are removed from the sorted soybeans to obtain sterile dehulled soybeans; (c) a partially-inactivating steaming step where the sterile dehulled soybeans are steamed for 60 to 300 seconds by hot water or steam heated at a temperature of 70 to 125° C. so as to deodorize the sterile dehulled soybeans and inactivate a digestion inhibiting enzyme; (d) a desiccating step where the steamed sterile dehulled soybeans are desiccated to a predetermined water content; (e) a pulverizing step where the desiccated sterile dehulled soybeans are pulverized; and (f) a classifying step where the pulverized sterile dehulled soybeans are classified into only soy flour having a predetermined grain size or less.

    Functional bean curd and method for producing the same
    83.
    发明专利
    Functional bean curd and method for producing the same 审中-公开
    功能波纹及其制造方法

    公开(公告)号：JP2008000135A

    公开(公告)日：2008-01-10

    申请号：JP2007163106

    申请日：2007-06-20

    申请人： Seong Yung Hwa ,  スン−ヨン フワ

    发明人： HWA SEONG YUNG

    IPC分类号： A23L1/20

    CPC分类号： A23C20/025 ,  A23L11/07

    摘要： PROBLEM TO BE SOLVED: To provide functional bean curd improved in preservability, and enabling ingesting protein and at the same time mineral useful for the human body, and to provide a method for producing the functional bean curd. SOLUTION: This method for producing the functional bean curd comprises a process of washing and soaking soybeans in water, a process of mixing the soybeans with purified water, crushing the mixture followed by removing bean curd lees and producing bean paste, a process of heating the bean paste, a process of obtaining soymilk from the heated bean paste, a process of mixing natural coagulant containing natural nutrient (plum vinegar, apple vinegar and enamineral A) with the soymilk to produce half-curded tofu, and a process of pouring the half-curded tofu into a mold followed by compressing. The functional bean curd produced by the method is also provided. COPYRIGHT: (C)2008,JPO&INPIT

    摘要翻译： 要解决的问题：提供改进的保存性的功能性豆腐，并且能够摄取蛋白质，同时可用于人体的矿物质，并提供生产功能性豆腐的方法。 解决方案：这种生产功能性豆腐的方法包括将大豆洗涤和浸泡在水中的过程，将大豆与纯净水混合的过程，粉碎混合物，然后除去豆腐渣并生产豆浆，一种方法 加热豆浆，从加热的豆浆中获得豆浆的过程，将含有天然营养素（李子醋，苹果醋和搪瓷A）的天然凝结剂与豆浆混合以制备半豆腐的方法，以及 将半块豆腐倒入模具中，然后压缩。 还提供了该方法生产的功能豆腐。 版权所有（C）2008，JPO＆INPIT

    Candy using deproteinized and defatted rice bran
    86.
    发明专利
    Candy using deproteinized and defatted rice bran 审中-公开
    糖果使用破碎和定义的米兰品牌

    公开(公告)号：JP2007222126A

    公开(公告)日：2007-09-06

    申请号：JP2006049874

    申请日：2006-02-27

    申请人： Chikuno Shokuhin Kogyo Kk ,  築野食品工業株式会社

    发明人： KANETANI YUMI ,  KARIYA TETSUYA ,  KATO KOJI ,  CHIKUNO TAKUO

    IPC分类号： A23L1/20 ,  A23G3/34 ,  A23G3/48 ,  A23L1/30

    摘要： PROBLEM TO BE SOLVED: To provide a new processing technique enabling effective utilization of a deproteinized and defatted rice bran by using the deproteinized and defatted rice bran after extracting rice bran protein from defatted rice bran as an extender and formulating the rice bran with a raw candy. SOLUTION: The deproteinized and defatted rice bran had not a utilization method as a food hitherto. But, candy containing a vegetable fiber and various kinds of minerals, etc., contained in the deproteinized and defatted rice bran and having high nutritive value is obtained by mixing the deproteinized and defatted rice bran with a raw candy to produce the candy. COPYRIGHT: (C)2007,JPO&INPIT

    摘要翻译： 要解决的问题：提供一种新的加工技术，可以从脱脂米糠提取米糠蛋白作为增量剂，并配制米糠后，通过使用脱蛋白脱脂米糠，有效利用脱蛋白脱脂米糠 一个生糖。 解决方案：脱蛋白脱脂米糠至今没有使用食品的方法。 但是，通过将脱蛋白和脱脂米糠与生糖混合来制造糖果，可以获得含有脱蛋白和脱脂米糠中具有高营养价值的植物纤维和各种矿物质等的糖果。 版权所有（C）2007，JPO＆INPIT

    Health food utilizing soybean hypocotyl
    87.
    发明专利
    Health food utilizing soybean hypocotyl 审中-公开
    健康食品利用大豆HYPOCOTYL

    公开(公告)号：JP2007215406A

    公开(公告)日：2007-08-30

    申请号：JP2006035968

    申请日：2006-02-14

    申请人： Fuji Oil Co Ltd ,  不二製油株式会社

    发明人： TSUJINO HIROYO ,  ARAKI HIDEO

    IPC分类号： A23L1/20 ,  A23L1/30

    摘要： PROBLEM TO BE SOLVED: To provide health food utilizing soybean hypocotyls and having high palatability. SOLUTION: The health food utilizing soybean hypocotyls having no impure flavor and excellent in palatability is obtained by fermenting soybean hypocotyls and adding sesame and unrefined sugar to the fermented soybean hypocotyls. COPYRIGHT: (C)2007,JPO&INPIT

    摘要翻译： 要解决的问题：提供利用大豆胚轴并具有高适口性的保健食品。 解决方案：通过发酵大豆胚轴并向发酵大豆下胚轴中加入芝麻和未精制糖，可以获得利用大豆胚轴的健康食品，不含不纯味和适口性。 版权所有（C）2007，JPO＆INPIT

    Useful material obtained from waste liquid of red bean, method for producing the same, and food and medicine containing the useful material
    90.
    发明专利
    Useful material obtained from waste liquid of red bean, method for producing the same, and food and medicine containing the useful material 审中-公开
    从红豆废液中获得的有用材料，其生产方法以及含有有用材料的食品和药物

    公开(公告)号：JP2007151537A

    公开(公告)日：2007-06-21

    申请号：JP2006137648

    申请日：2006-05-17

    申请人： Hashiguchi Seian Kk ,  Takayuki Nakano ,  隆之 中野 ,  橋口製餡株式会社

    发明人： HASHIGUCHI KIYOMI ,  NAKANO TAKAYUKI

    IPC分类号： A23L1/20 ,  A23L1/30 ,  A61K36/48 ,  A61P3/00 ,  A61P3/04 ,  A61P3/06 ,  A61P3/10 ,  A61P35/00 ,  A61P37/04 ,  A61P37/08 ,  A61P39/06

    摘要： PROBLEM TO BE SOLVED: To provide a method for producing a useful material while retaining its nutritive value, from waste liquid obtained during production processes of red bean jam or boiled bean jam, and to provide a material, food and medicine obtained using the method. SOLUTION: The material and medicine comprise concentrated liquid which is obtained by removing insolubles from waste liquid obtained during production processes of red bean jam or boiled bean jam and concentrating the product under reduced pressure, or powder which is obtained by further drying the concentrated liquid. The food (including drink) and medicine contain the liquid material or powdery material, and are excellent in radical erasing ability/antioxidative effect, and furthermore, have even hyperlipemia improving preventing effect, effect increasing immunecompetence such as cancer restraining/allergic disease improvement, diabetic improving preventing effect, visceral fat accumulation preventing suppressing effect, and metabolic syndrome preventing improving effect. COPYRIGHT: (C)2007,JPO&INPIT

    摘要翻译： 待解决的问题：提供一种用于生产有用的材料同时保持其营养价值的方法，从由红豆果酱或煮豆酱的生产过程中获得的废液中获得的材料，食品和药品 方法。 解决方案：该材料和药物包括浓缩液体，其通过从红豆酱或煮豆酱的生产过程中得到的废液中除去不溶物，减压浓缩产物，或通过进一步干燥获得的粉末 浓缩液体。 食品（包括饮料）和药物含有液体材料或粉末状物质，具有优异的基础擦除能力/抗氧化作用，此外甚至具有改善预防效果的高脂血症，增加免疫力，如癌症抑制/过敏性疾病改善，糖尿病 改善预防效果，内脏脂肪蓄积阻止抑制效果，以及代谢综合征预防改善效果。 版权所有（C）2007，JPO＆INPIT