公开(公告)号：US20100062139A1

公开(公告)日：2010-03-11

申请号：US12516081

申请日：2007-11-20

申请人： Naohiko Katagiri ,  Noriyuki Saito ,  Takanao Sogawa ,  Toshio Miyake

发明人： Naohiko Katagiri ,  Noriyuki Saito ,  Takanao Sogawa ,  Toshio Miyake

IPC分类号： A23L1/212 ,  A23B7/02

CPC分类号： A23B7/085 ,  A23B7/0205 ,  A23B7/0215 ,  A23L7/113 ,  A23L19/03 ,  A23L23/00 ,  A23L23/10 ,  A23L27/16

摘要： An object of the present invention is to provide a dried vegetable comprising saccharide, which shows preferable rehydrating property and good shape, color, and relish when rehydrating it and can be used as a material of instant foods and side dishes, a process for producing the dried vegetable, and uses thereof. The above object is attained by providing a dried vegetable comprising saccharide, which is obtained by permeating a saccharide(s) into a vegetable and drying with hot air, and said dried vegetable comprising saccharide shows following physical properties of (1) and (2):(1) The dry weight of residue which is obtained by extracting said dried vegetable comprising saccharide with 60% ethanol aqueous solution accounts for 15% or higher but lower than 35% to the weight of said dried vegetable comprising saccharide; and(2) The specific gravity of said dried vegetable comprising saccharide is increased by 0.1 or higher from that of a dried vegetable prepared without permeating the saccharide (s), and is higher than 1.0 but lower than 1.5;and a process for producing the dried vegetable, and uses thereof.

摘要翻译： 本发明的目的是提供一种含有糖的干燥蔬菜，其在再水合时显示出优选的再水化性和良好的形状，颜色和美味，并且可以用作速食和副菜的材料， 干蔬菜及其用途。 上述目的是通过提供通过将糖类透过植物并用热空气干燥而获得的糖类的干燥蔬菜来实现的，所述含有糖的干燥植物显示出以下（1）和（2）的物理性质， （1）通过用60％乙醇水溶液提取含有糖的干燥植物而得到的残留物的干重比所述包含糖的所述干燥植物的重量为15％以上但低于35％ 和（2）包含糖的所述干燥植物的比重比不渗透糖类的干燥蔬菜的比重提高0.1或更高，并且高于1.0但低于1.5; 以及干燥蔬菜的制造方法及其用途。

公开(公告)号：US06808651B1

公开(公告)日：2004-10-26

申请号：US09694677

申请日：2000-10-24

申请人： Naohiko Katagiri ,  Yasuo Takeuchi ,  Michio Kubota ,  Toshio Miyake

发明人： Naohiko Katagiri ,  Yasuo Takeuchi ,  Michio Kubota ,  Toshio Miyake

IPC分类号： A23L33562

CPC分类号： C08B37/00 ,  C08L5/00 ,  Y10T428/2991 ,  Y10T428/8305

摘要： A thermoplastic shaped-body of trehalose obtainable by concentrating a trehalose solution by heating either to lower the moister content of the solution to a level of not higher than about 8.3 w/w % in the presence of a substance capable of lowering the adhesion of a trehalose solution, or to lower the moisture content of the trehalose solution to a level of not higher than about 2.4 w/w %.

摘要翻译： 一种海绵糖的热塑性成形体，可通过加热将浓缩海藻糖溶液，将溶液的含水量降低到不高于约8.3w / w％的水平，在能够降低粘度的物质的存在下， 海藻糖溶液，或将海藻糖溶液的水分含量降低到不高于约2.4w / w％的水平。

公开(公告)号：US08834950B2

公开(公告)日：2014-09-16

申请号：US12302454

申请日：2007-05-22

申请人： Hideki Fukushima ,  Takashi Ohtsuki ,  Naohiko Katagiri ,  Toshio Miyake

发明人： Hideki Fukushima ,  Takashi Ohtsuki ,  Naohiko Katagiri ,  Toshio Miyake

IPC分类号： A23L1/05 ,  A47J39/00 ,  A23G3/00 ,  A23L1/0522 ,  A23L1/20 ,  A23L3/3562 ,  A23L1/10 ,  A23L1/16 ,  A23L1/182 ,  A23L1/09

CPC分类号： A23L1/16 ,  A23L3/3562 ,  A23L7/00 ,  A23L7/10 ,  A23L7/109 ,  A23L7/196 ,  A23L11/00 ,  A23L29/212 ,  A23L29/30

摘要： An object of the present invention is to provide a method for inhibiting the deterioration of eating-quality characteristics of a food containing gelatinized starch and to keep their eating-quality characteristics as just prepared after a relatively prolonged storage under freezing, refrigerating, chilling or room temperature. The present invention achieves the above object by a method of permeating of maltose and/or α,α-trehalose or saccharides comprising the same and other oligosaccharides in a prescribed ratio into the above food containing gelatinized starch by admixing the saccharide to the food and holding them at relatively high temperature for a prescribed period.

摘要翻译： 本发明的一个目的是提供一种抑制含有胶凝淀粉的食物的饮食质量特性恶化的方法，并且在冷冻，冷藏，冷藏或室内相对较长时间的储存后，保持其食用品质特征。 温度。 本发明通过以下方法实现上述目的：通过将糖类和食品中含有相同含量的麦芽糖和/或α，α-海藻糖或糖类以规定比例渗透到上述含有食品的凝胶化淀粉中， 他们在较高的温度下一段规定的时间。

公开(公告)号：US20090186140A1

公开(公告)日：2009-07-23

申请号：US12302454

申请日：2007-05-22

申请人： Hideki Fukushima ,  Takashi Ohtsuki ,  Naohiko Katagiri ,  Toshio Miyake

发明人： Hideki Fukushima ,  Takashi Ohtsuki ,  Naohiko Katagiri ,  Toshio Miyake

IPC分类号： A23L1/05 ,  A47J39/00 ,  A23G3/00

CPC分类号： A23L1/16 ,  A23L3/3562 ,  A23L7/00 ,  A23L7/10 ,  A23L7/109 ,  A23L7/196 ,  A23L11/00 ,  A23L29/212 ,  A23L29/30

摘要： An object of the present invention is to provide a method for inhibiting the deterioration of eating-quality characteristics of a food containing gelatinized starch and to keep their eating-quality characteristics as just prepared after a relatively prolonged storage under freezing, refrigerating, chilling or room temperature. The present invention achieves the above object by a method of permeating of maltose and/or α,α-trehalose or saccharides comprising the same and other oligosaccharides in a prescribed ratio into the above food containing gelatinized starch by admixing the saccharide to the food and holding them at relatively high temperature for a prescribed period.

摘要翻译： 本发明的一个目的是提供一种抑制含有胶凝淀粉的食物的饮食质量特性恶化的方法，并且在冷冻，冷藏，冷藏或室内相对较长时间的储存后，保持其食用品质特征。 温度。 本发明通过以下方法实现上述目的：通过将糖类与食品混合并将含有相同糖和其它寡糖的麦芽糖和/或α，α-海藻糖或糖以规定比例渗透到上述含有食品的凝胶化淀粉中， 他们在较高的温度下一段规定的时间。

公开(公告)号：US06455096B1

公开(公告)日：2002-09-24

申请号：US09296650

申请日：1999-04-23

申请人： Naohiko Katagiri ,  Satoshi Iritani ,  Toshio Miyake

发明人： Naohiko Katagiri ,  Satoshi Iritani ,  Toshio Miyake

IPC分类号： A23G300

CPC分类号： A23G3/48 ,  A23G3/04 ,  A23G3/362 ,  A23G3/42

摘要： A hard candy with a relatively-high moisture and hardness, and process of the same. The levels of moisture and hardness are respectively from about 3.5% to about 10%, and at least 4.0 kg as a penetration strength when measured by a rheometer. The hard candy is characteristic of a relatively-high transparency, insubstantial stickiness to the teeth, and lesser stimulation to the teeth.

摘要翻译： 硬糖具有较高的水分和硬度，且工艺相同。 当通过流变仪测量时，水分和硬度的水平分别为约3.5％至约10％，和至少4.0kg作为穿透强度。 硬糖具有相对高的透明度，对牙齿的非实质粘性以及对牙齿的较小刺激的特征。