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    Method for producing walnut gruel prevented from discoloration
    3.
    发明专利
    Method for producing walnut gruel prevented from discoloration 审中-公开
    用于生产预防脱水砂浆的方法

    公开(公告)号：JP2007159581A

    公开(公告)日：2007-06-28

    申请号：JP2006333090

    申请日：2006-12-11

    申请人： Cj Corp ,  シージェイ コーポレーション

    发明人： LEE CHANG YONG ,  KIM JONG WOOK ,  JUNG HEON WOONG

    IPC分类号： A23L1/10 ,  A23L1/36

    CPC分类号： A23L25/30 ,  A23L5/19 ,  A23L7/143 ,  A23V2002/00 ,  A23V2200/048

    摘要： PROBLEM TO BE SOLVED: To provide a method for preventing discoloration of walnut when cooking through the addition of sodium hydroxide, and to provide a method for producing walnut gruel using walnut prevented from discoloration. SOLUTION: This method for preventing discoloration of walnut comprises the addition of sodium hydroxide to neutralize tannic acid existing in walnut inner husk and to be a cause of discoloration of walnut when cooking. As a result of this, discoloration of walnut can be minimized when cooking while retaining walnut original taste. The walnut gruel with a quality sensually improved using the walnut is also provided. COPYRIGHT: (C)2007,JPO&INPIT

    摘要翻译： 要解决的问题：提供一种通过添加氢氧化钠来防止核桃变色的方法，并且提供使用防止变色的核桃生产核桃汁的方法。 解决方案：防止核桃变色的方法包括加入氢氧化钠以中和核桃内壳中存在的单宁酸，并且在烹饪时成为核桃变色的原因。 因此，当烹饪时保持核桃原味，核桃的变色可以最小化。 还提供使用核桃的质量感觉上改善的核桃粥。 版权所有（C）2007，JPO＆INPIT

    Quality-improving agent for starch-containing food and starch-containing food with improved quality
    7.
    发明专利
    Quality-improving agent for starch-containing food and starch-containing food with improved quality 有权
    用于含淀粉的食品和含淀粉食品的质量改进剂具有改进的质量

    公开(公告)号：JP2012152112A

    公开(公告)日：2012-08-16

    申请号：JP2011011610

    申请日：2011-01-24

    申请人： Nisshin Oillio Group Ltd ,  日清オイリオグループ株式会社

    发明人： ARAKAWA AKIRA

    IPC分类号： A23L1/10

    CPC分类号： A23L2/52 ,  A23L7/10 ,  A23L7/143 ,  A23L13/422 ,  A23L13/426 ,  A23L13/67 ,  A23L23/00 ,  A23L29/035 ,  A23L29/06 ,  A23L29/238 ,  A23L29/256 ,  A23L29/27 ,  C12Y302/01001

    摘要： PROBLEM TO BE SOLVED: To provide a quality improving agent for a starch-containing food which gelatinizes a starch-containing food so as to have moderate hardness and does not spoil the good flavor of raw material; and to provide a starch-containing food improved in quality.SOLUTION: The quality improving agent for a starch-containing food includes amylase, carrageenan and calcium lactate, or includes amylase, xanthane gum and locust bean gum, wherein the content of the amylase is 100 to 600 U/g, the content of the carrageenan is 20 to 70 mass%, the content of the calcium lactate is 1 to 25 mass%, the content of the xanthane gum is 15 to 40 mass%, and the content of the locust bean gum is 8 to 25 mass%.

    摘要翻译： 待解决的问题：提供含淀粉食品的质量改进剂，其使含淀粉食品凝胶化以具有适度的硬度并且不破坏原料的良好风味; 并提供改善质量的含淀粉食品。 解淀粉：含有淀粉的食品的质量改进剂包括淀粉酶，角叉菜胶和乳酸钙，或者包括淀粉酶，黄原胶和刺槐豆胶，其中淀粉酶的含量为100〜600U / g， 的角叉菜胶的含量为20〜70质量％，乳酸钙的含量为1〜25质量％，黄原胶的含量为15〜40质量％，刺槐豆胶的含量为8〜25质量％ 。 版权所有（C）2012，JPO＆INPIT

    Toasted soybean flake and method for producing the same
    10.
    发明专利
    Toasted soybean flake and method for producing the same 审中-公开
    制作大豆花粉及其制造方法

    公开(公告)号：JP2005245431A

    公开(公告)日：2005-09-15

    申请号：JP2004291794

    申请日：2004-10-04

    申请人： Microsoy Corp ,  マイクロソイ コーポレーション

    发明人： TANAKA ITARU TERRY ,  MOIZUDDIN SAFIR NMI

    IPC分类号： A23L1/20 ,  A23J3/16 ,  A23L1/164 ,  A23L1/168

    CPC分类号： A23C11/103 ,  A23L7/117 ,  A23L7/126 ,  A23L7/143 ,  A23L11/03

    摘要： PROBLEM TO BE SOLVED: To provide a soybean flake composition remarkably reducing a beany flavor or an off-flavor of a soybean raw material and usable at a high content.
    SOLUTION: A method for producing the soybean flake composition comprises steps of (1) feeding a whole-fat and enzymically activated soybean flake prepared from dehulled soybeans to one end of a toaster dryer, (2) bringing the soybean flake in the toaster-dryer into contact with a heating gas at a temperature and for a time sufficient to toast the flake and thereby eliminating the beany flavor and/or off-flavor without remarkably worsening proteins in the flake and (3) transferring the toasted flake from the toaster-dryer to a cooler and cooling the flake to ambient temperature. A cereal composition is produced by the method and comprises (i) the soybean flake in which the beany flavor and/or off-flavor are reduced without worsening the proteins and (ii) oats.
    COPYRIGHT: (C)2005,JPO&NCIPI

    摘要翻译： 待解决的问题：提供大豆片组合物显着降低大豆原料的香味或异味，并且可以高含量使用。 解决方案：制备大豆薄片组合物的方法包括以下步骤：（1）将由脱壳大豆制备的全脂和酶促活化的大豆薄片喂入烤面包机干燥器的一端，（2）将大豆薄片放入 烤面包机烘干机在加热气体的温度和时间足以烘烤片状物，并且从而消除蜂蜜味和/或异味，而不会使薄片中的蛋白质显着恶化，和（3）将烘烤的片状物从 将烤面包机烘干至冷却器，并将薄片冷却至环境温度。 通过该方法生产谷物组合物，并且包括（i）大豆薄片，其中所述甜味风味和/或异味减少而不使蛋白质恶化，和（ii）燕麦。 版权所有（C）2005，JPO＆NCIPI