公开(公告)号：JP2005176837A

公开(公告)日：2005-07-07

申请号：JP2004332544

申请日：2004-11-17

申请人： Namisato:Kk ,  株式会社波里

发明人： ISHII ISAO ,  WATANABE AKIO

IPC分类号： A21D2/26 ,  A21D6/00 ,  A23J3/18

摘要： PROBLEM TO BE SOLVED: To provide wheat gluten fine powder to be used together with rice powder for baking, enabling offering soft bread having uniform texture and excellent taste, and is less liable to cause caving even in the case of any kind (breed and place of production of rice) and distribution of particle diameter of rice flour, to provide a method for producing the fine powder and to provide powdery mixture for baking.
SOLUTION: The wheat gluten fine powder has 50% integrating diameter of 7-25 μm and 90% integrating diameter of 40-75 μm, or ≥70 wt.% of the ratio of flour passing through 200 mesh of a Tyler standard sieve. The method for producing the wheat gluten fine powder comprises crushing wheat gluten by a crushing method hardly causing heating at the time of crushing. The powdery mixture for baking comprises 80-85 wt.% of rice flour and 20-15 wt.% of the wheat gluten fine powder.
COPYRIGHT: (C)2005,JPO&NCIPI

摘要翻译： 要解决的问题：为了提供与米粉一起用于烘烤的小麦面筋细粉，能够提供具有均匀质地和优异味道的软面包，并且即使在任何种类的情况下也不易引起塌陷（ 品种和生产地点）和米粉的粒径分布，以提供生产细粉的方法，并提供用于烘烤的粉状混合物。

解决方案：小麦面筋细粉的整合直径为5-25％，整体直径为40-75μm，或通过Tyler标准200目的面粉比例的≥70wt％ 筛。 小麦面筋细粉的制造方法包括在破碎时几乎不引起加热的破碎方法粉碎小麦面筋。 用于烘烤的粉状混合物包含80-85重量％的米粉和20-15重量％的小麦面筋细粉。 版权所有（C）2005，JPO＆NCIPI

公开(公告)号：JP2007020458A

公开(公告)日：2007-02-01

申请号：JP2005206412

申请日：2005-07-15

申请人： Namisato:Kk ,  株式会社波里

发明人： ISHII ISAO ,  TAKAKU HIROYUKI ,  SAITO TOMOKO

IPC分类号： A23L7/10

摘要： PROBLEM TO BE SOLVED: To provide rice powder having a high rate of moisture content with which a processed food having more excellent palate feeling than that produced by using conventional rice powder sold on the market can be served; and to provide a method for supplying the rice powder all year round and a method for producing rice powder having a desired rate of moisture content. SOLUTION: The rice powder having a high rate of moisture content has a rate of moisture content at 16.0-23.5 wt.%, and has a product temperature of ≤10°C. The method for producing and storing the rice powder comprises the following process: (a) a process of soaking rice in water, and draining water from the rice so that the rate of moisture content of the rice is 23.5-26.5 wt.%, (b) a process of crushing the hydrate rice with a crusher so that the rate of moisture content of the obtained rice powder is 16.0-23.5 wt.%, and (c) a process of refrigerating or freezing the obtained rice powder until the moment just before used. COPYRIGHT: (C)2007,JPO&INPIT

摘要翻译： 要解决的问题：提供具有高水分含量的米粉，可以提供具有比在市场上销售的常规米粉产生的更好的腭感的加工食品; 并提供全年供应米粉的方法以及具有所需水分含量的制备米粉的方法。

解决方案：具有高水分含量的米粉具有16.0-23.5重量％的含水率，产物温度≤10℃。 米粉的生产和储存方法包括以下过程：（a）将水浸泡在水中并从水中排出水的过程使得水稻的含水率为23.5-26.5重量％（ b）用破碎机破碎水合米饭的方法，使得所获得的米粉的含水率为16.0-23.5重量％，（c）将所得米粉冷冻或冷冻直到刚好 之前使用。 版权所有（C）2007，JPO＆INPIT

公开(公告)号：JP2012050423A

公开(公告)日：2012-03-15

申请号：JP2010239465

申请日：2010-10-26

申请人： Namisato:Kk ,  株式会社波里

发明人： FUJINAMI KAZUHIRO ,  ISHII ISAO

IPC分类号： A23G1/00 ,  A23G1/30

摘要： PROBLEM TO BE SOLVED: To provide a chocolate composition containing sesame paste which gives desirable texture with no roughness, to provide the chocolate composition containing sesame paste which does not give oily texture, although flavor of sesame is rich, and also to provide a solid chocolate composition containing sesame paste which shows a melting point almost equivalent to the commercial milk chocolate.SOLUTION: The chocolate composition containing sesame paste includes chocolate (A) and sesame crushing paste with seed coat (B). The chocolate composition containing sesame paste to be prepared is characterized in that the diameter of 90% integration in particle size distribution of the solid content is within the range of the diameter of 90% integration of solid content of chocolate (A)×(0.95-1.25).

摘要翻译： 要解决的问题：为了提供含有芝麻糊的巧克力组合物，其具有无粗糙度的所需质地，提供了不含油性质地的芝麻糊的巧克力组合物，尽管芝麻的味道丰富，并且还提供 含有芝麻酱的固体巧克力组合物，其显示出几乎相当于商业牛奶巧克力的熔点。 解决方案：含有芝麻糊的巧克力组合物包括巧克力（A）和具有种皮（B）的芝麻粉碎浆料。 包含要制备的芝麻糊的巧克力组合物的特征在于固体含量的粒度分布的90％积分直径在巧克力的固含量（A）×（0.95- 1.25）。 版权所有（C）2012，JPO＆INPIT