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    Minced and Heated Fish Meat Material Having a Texture Like Meat of Livestock, and Process for Producing the Same
    1.
    发明申请
    Minced and Heated Fish Meat Material Having a Texture Like Meat of Livestock, and Process for Producing the Same 审中-公开
    剁碎和加热的鱼肉材料具有像肉类的纹理，以及生产它们的过程

    公开(公告)号：US20070243309A1

    公开(公告)日：2007-10-18

    申请号：US11628479

    申请日：2005-05-30

    申请人： Toru Mizuguchi ,  Kenji Ono ,  Futoshi Samejima ,  Tsuyoshi Koriyama ,  Kouichi Yoshii ,  Takahiro Mikuriya

    发明人： Toru Mizuguchi ,  Kenji Ono ,  Futoshi Samejima ,  Tsuyoshi Koriyama ,  Kouichi Yoshii ,  Takahiro Mikuriya

    IPC分类号： A23L1/325 ,  A22C25/18 ,  A23L1/22

    CPC分类号： A23L17/70

    摘要： To provide minced and heated fish meat material having a texture like meat of livestock, and foods utilizing the material. Fish meat, preferably fish meat wherein the decomposition of trimethylamine N-oxide is inhibited and the denaturation of protein is reduced, is chopped while keeping a frozen state, is heated until denaturation and coagulation of protein while keeping a frozen state and followed by seasoning. Alternatively, the seasoning is carried out simultaneously with the heating. According to the procedure, minced and heated fish meat material having a texture like meat of livestock, can be obtained. The material can be provided as it is, or can be provided as an ingredient of food produced from minced meat of livestock.

    摘要翻译： 提供具有类似肉类肉质的切碎和加热的鱼肉材料，以及利用该材料的食物。 在保持冷冻状态的同时切碎三明烷N-氧化物的分解抑制和蛋白质的变性的鱼肉，优选鱼肉加热直到蛋白质变性和凝结，同时保持冷冻状态，然后进行调味。 或者，调味与加热同时进行。 根据该程序，可以获得具有类似肉类肉质的切碎和加热的鱼肉材料。 该材料可以原样提供，或者可以作为由肉末肉制成的食物的成分提供。

    Green soybeans whose color is prevented from discoloring
    2.
    发明授权
    Green soybeans whose color is prevented from discoloring 失效
    绿色大豆的颜色被防止变色

    公开(公告)号：US07018669B2

    公开(公告)日：2006-03-28

    申请号：US10634994

    申请日：2003-08-06

    申请人： Masahito Kosaka ,  Tsuyoshi Koriyama

    发明人： Masahito Kosaka ,  Tsuyoshi Koriyama

    IPC分类号： A23L1/20

    CPC分类号： A23B9/26 ,  A23B7/00 ,  A23B7/04 ,  A23B7/154 ,  A23B9/10 ,  A23L5/44 ,  A23L11/03 ,  A23V2002/00 ,  A23V2200/048 ,  A23V2250/211

    摘要： A green soybean having a deep green color, prevented from discoloring, and being adaptable for chilled distribution is provided as a cooked and frozen product. The green soybean is hard to discolor and is frozen after cooking. The green color is retained even in a condition exposed to illumination of light. The green soybean contains chlorophyll a of not less than 3.8 g/100 g wet weight. A material for suppressing decomposition of chlorophyll, preferably an anti-oxidation material, e.g., β-carotene, is accumulated in tissues of the green soybean. Preferably, β-carotene of not less than 750 μg/100 g wet weight is accumulated in the green soybean. The invention also provides a green soybean thawed from the frozen green soybean. The thawed green soybean is adaptable for chilled distribution.

    摘要翻译： 具有深绿色的绿色大豆，防止变色，并适用于冷冻分配，作为熟制和冷冻产品。 绿豆不易褪色，煮后冷冻。 即使在暴露于光的照明条件下，绿色也保留。 绿豆含有不小于3.8g / 100g湿重的叶绿素a。 用于抑制叶绿素分解的材料，优选抗氧化材料，例如β-胡萝卜素，积累在绿色大豆的组织中。 优选地，在绿色大豆中积累不小于750mug / 100g湿重的β-胡萝卜素。 本发明还提供从冷冻绿豆解冻的绿色大豆。 解冻的绿色大豆适用于冷冻分配。

    Process for producing highly purified orange roughy oil
    3.
    发明授权
    Process for producing highly purified orange roughy oil 有权
    生产高纯度橙色粗油的方法

    公开(公告)号：US08399694B2

    公开(公告)日：2013-03-19

    申请号：US12682687

    申请日：2008-10-10

    申请人： Kazuhiko Hata ,  Akito Yamabe ,  Tsuyoshi Koriyama

    发明人： Kazuhiko Hata ,  Akito Yamabe ,  Tsuyoshi Koriyama

    IPC分类号： C11B3/00 ,  C11B3/02 ,  C11B3/10 ,  A61K31/20

    CPC分类号： C11B3/06 ,  A61K8/925 ,  A61K47/44 ,  A61Q19/00 ,  C11B3/001 ,  C11B3/10 ,  C11C3/12

    摘要： An object of the present invention is to provide a more simplified and more efficient process for producing a highly purified orange roughy oil having high storage stability. The present invention provides a process for producing a highly purified orange roughy oil substantially free of a polyunsaturated fatty acid ester having 4 to 6 double bonds, and having a saponification value of 98 to 113 and an iodine value of 73 to 89, comprising washing with an alkaline aqueous solution to remove a free fatty acid; hydrogenating with a catalyst to reduce a polyunsaturated fatty acid ester; and purifying by treatment with an adsorbent.

    摘要翻译： 本发明的一个目的是提供一种更简单和更有效的生产具有高储存稳定性的高纯度橙色粗粗油的方法。 本发明提供一种生产高纯度的橙色粗糙油的方法，该橙色粗糙油基本上不含具有4至6个双键的多不饱和脂肪酸酯，并且皂化值为98至113，碘值为73至89，包括用 碱性水溶液以除去游离脂肪酸; 用催化剂氢化以还原多不饱和脂肪酸酯; 并通过用吸附剂处理进行纯化。

    Protein Food Material Having Controlled Hydrogen Sulfide Odor and Method for Controlling Hydrogen Sulfide Odor
    4.
    发明申请
    Protein Food Material Having Controlled Hydrogen Sulfide Odor and Method for Controlling Hydrogen Sulfide Odor 审中-公开
    控制硫化氢气味的蛋白质食品材料及控制硫化氢气味的方法

    公开(公告)号：US20070275138A1

    公开(公告)日：2007-11-29

    申请号：US10575868

    申请日：2004-10-14

    申请人： Takashi Mori ,  Tsuyoshi Koriyama

    发明人： Takashi Mori ,  Tsuyoshi Koriyama

    IPC分类号： A23J3/26 ,  A23J3/04 ,  A23L3/34

    CPC分类号： A23J3/26 ,  A23J3/04 ,  A23L5/273 ,  A23L17/40 ,  A23L17/70 ,  A23L27/84 ,  A23V2002/00 ,  A23V2200/15 ,  A23V2250/708

    摘要： [Problems] To provide a method for controlling hydrogen sulfide odor generating in a treatment of a protein material at a high temperature under elevated pressure. Particularly, to provide a method for controlling hydrogen sulfide odor generating in the production of a food material having a fibrous texture by a treatment with an extruder at a high temperature under elevated pressure. Also, to provide a food material having controlled hydrogen sulfide odor which is obtained by treating a protein material at a high temperature under elevated pressure. [Means for Solving Problems] In the production of a food material obtainable by treating a protein material at a high temperature under elevated pressure, hydrogen sulfide odor is controlled by adding an ascorbic acid analog, preferably ascorbic acid, isoascorbic acid, dihydroascorbic acid or a salt thereof. This is appropriate for producing a food material wherein the treatment at a high temperature under elevated pressure is a treatment with an extruder, and is suitable for producing a food material having a fibrous texture. Also, a fish or shellfish material is favorable as the protein material.

    摘要翻译： [问题]提供一种控制在高温下在高压下处理蛋白质材料中产生硫化氢气味的方法。 特别地，提供一种通过在高温下在高压下用挤出机处理来控制生产具有纤维织构的食品的硫化氢气味的方法。 此外，提供具有受控的硫化氢气味的食品材料，其通过在高压下在高压下处理蛋白质材料而获得。 解决问题的手段在通过在高压下高温处理蛋白质材料而得到的食品的制造中，通过添加抗坏血酸类似物，优选抗坏血酸，异抗坏血酸，二氢抗坏血酸或 的盐。 这适合于生产食品材料，其中在高温下在高压下的处理是用挤出机处理，并且适用于生产具有纤维质地的食品。 此外，鱼或贝类材料作为蛋白质材料是有利的。

    Coating agent for cooking range heated frozen food comprising core food and layer of coating, and food using the same
    5.
    发明授权
    Coating agent for cooking range heated frozen food comprising core food and layer of coating, and food using the same 失效
    包括核心食品和涂层的烹饪范围加热冷冻食品的涂剂，以及使用其的食品

    公开(公告)号：US06716463B1

    公开(公告)日：2004-04-06

    申请号：US09555644

    申请日：2000-07-31

    申请人： Tsuyoshi Koriyama ,  Satoshi Nakamura

    发明人： Tsuyoshi Koriyama ,  Satoshi Nakamura

    IPC分类号： A23B409

    CPC分类号： A23L3/365 ,  A23P20/10 ,  A23P20/11 ,  A23P20/12

    摘要： A coming layer agent is provided which can substantially avoid water from transferring from a food substrate to a “coatings”, such as a sheet and a coating, even when the food has been freeze-preserved, and which can prevent a decrease in crispness of the “coatings” after the food has been cooked by a microwave oven. A coating layer agent composition for frozen foods to be microwave-heated, each of the foods comprising a food substrate and a “coatings”, is featured in containing an emulsifier, preferably acetylated monoglycerides and/or protein, and/or oil and fat. The composition can be used in the form of powder mixed with and adhered to silicon dioxide. In this case, the composition can contain a coating layer agent preferably in the range of 100-250 weight % for silicon dioxide, and also can contain thermo-coagulating protein. A frozen food to be microwave-heated, which comprises a food substrate and a “coatings”, is featured in that a layer composed of a coating layer agent, preferably a layer of the coating layer agent of the present invention, capable of maintaining a low vapor permeability after cooking by microwave heating and during freeze-preservation of the food, is interposed between the food substrate and the “coatings”. The frozen food to be microwave-heated of the present invention may be deep-fried food with a coating or a sheet. In this case, the “coatings” is designed to be adapted for microwave heating. When the frozen food is provided in the packaged form, a moisture absorbent is preferably placed in a food package.

    摘要翻译： 提供了即将在食品已被冷冻保存的时候，可以基本上避免水从食品基质转移到“涂料”（例如片材和涂料）的下一层剂，并且可以防止脆性降低 通过微波炉烹饪食物后的“涂料”。1.一种微波加热用冷冻食品用涂料组合物，其特征在于，含有食品基材和“涂料”的食品中含有乳化剂， 优选乙酰化单甘油酯和/或蛋白质，和/或油和脂肪。 组合物可以以与二氧化硅混合并粘附在二氧化硅上的粉末的形式使用。 在这种情况下，组合物可以含有二氧化硅优选为100〜250重量％的涂层剂，也可以含有热凝固性蛋白质。 包含食品基材和“涂料”的微波加热冷冻食品的特征在于，由涂层剂，优选本发明的涂层剂的层组成的层能够维持 通过微波加热烹饪后，在食品冷冻保存期间的低蒸气渗透性介于食品基材和“涂料”之间。 本发明的微波加热冷冻食品可以是具有涂层或片材的油炸食品。 在这种情况下，“涂层”被设计成适用于微波加热。 当以包装形式提供冷冻食品时，优选将吸湿剂放置在食品包装中。

    Boiled rice food capable of being distributed and sold at low temperature
    8.
    发明授权
    Boiled rice food capable of being distributed and sold at low temperature 失效
    煮熟的米饭能够在低温下分配出售

    公开(公告)号：US06436462B1

    公开(公告)日：2002-08-20

    申请号：US09381805

    申请日：1999-12-03

    申请人： Kouji Takami ,  Tsuyoshi Koriyama

    发明人： Kouji Takami ,  Tsuyoshi Koriyama

    IPC分类号： A23L1182

    CPC分类号： A23L7/196

    摘要： To provide a boiled rice food which is less likely to become hard even at low temperatures and boiled rice food or a frozen boiled rice food which can be eaten without heating. A boiled rice food capable of being distributed and sold at low temperatures, such as sushi, characterized in that a polished rice having a phosphorus content of not less than 1,200 ppm, preferably not less than 1,300 ppm, most preferably not less than 1,400 ppm, is selected as the: starting rice material. The polished rice is preferably a non-glutinous rice having an amylose content of not more than 15%, most preferably a non-glutinous rice having an amylose content of not more than 12%, which is selected from those belonging to varieties of Ouu No.344, 343, or 354. The boiled rice food can be distributed and sold at low temperatures of 15° C. or below, preferably temperatures as low as 10° C. or below, still more preferably temperatures of 5C or below. The boiled rice food is prepared from a boiled rice prepared by boiling with a salt, such as calcium salt, added as a food additive. The salt is added by boiling using a salt-concentrated water or water with a salt added thereto. In this case no antimicrobial agent is used.

    摘要翻译： 提供即使在低温下不太可能变硬的煮米饭，也可以在不加热的情况下煮熟的米饭或可以吃的冷冻米饭食品。一种能够在低温下分布和销售的煮熟的米饭，例如 寿司，其特征在于，选择磷含量不低于1200ppm，优选不小于1300ppm，最优选不低于1400ppm的抛光米饭作为起始大米材料。 优选的糙米优选为直链淀粉含量不超过15％的非糯米，最优选直链淀粉含量不超过12％的非糯米，其选自属于欧瑙不同品种的直链淀粉含量 煮沸的米饭可以在15℃或更低的低温，优选低至10℃或更低的温度，甚至更优选5℃或更低的温度下分布和销售。 煮熟的米饭由通过煮沸制成的米饭制成，其中加入盐，加入盐，加入食品添加剂。 使用盐浓缩的水或加入盐的水通过沸腾加入盐。 在这种情况下，不使用抗微生物剂。

    Squid chitin formed material
    9.
    发明授权
    Squid chitin formed material 失效
    鱿鱼甲壳素形成材料

    公开(公告)号：US4958012A

    公开(公告)日：1990-09-18

    申请号：US319724

    申请日：1989-03-07

    申请人： Seiichi Tokura ,  Tsuyoshi Koriyama ,  Yoshiyuki Chiba ,  Mikio Satake

    发明人： Seiichi Tokura ,  Tsuyoshi Koriyama ,  Yoshiyuki Chiba ,  Mikio Satake

    IPC分类号： A61L15/16 ,  A61L17/00 ,  A61M1/22 ,  C08B37/08 ,  C08J5/00 ,  C08L5/00 ,  C08L5/08 ,  D01F9/00

    CPC分类号： C08L5/08 ,  C08B37/003 ,  D01F9/00

    摘要： A novel squid chitin formed material is disclosed. Squid chitin is prepared by pulverizing squid crust and treating the pulverized chitin with caustic soda and then with hydrochloric acid to remove proteins and ashes. Squid chitin formed material such as sheet or fiber is then prepared by a freeze-defrost treatment. The squid chitin sheet and fiber have better physical properties than conventional crab chitin formed materials in terms of strength and folding endurance.

    摘要翻译： 公开了一种新型的鱿鱼壳多糖形成的材料。 鱿鱼甲壳素通过粉碎鱿鱼皮并用苛性钠处理粉碎的甲壳素，然后用盐酸去除蛋白质和灰分来制备。 然后通过冷冻除霜处理制备鱿鱼甲壳素形成的材料如片或纤维。 鱿鱼壳甲壳素和纤维在强度和耐折性方面具有比常规螃蟹甲壳质成形材料更好的物理性能。