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1. 发明授权

US09101150B2 Application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage 有权
标题翻译：将减脂大豆蛋白物质用于含大豆原料的食品或饮料中
公开(公告)号：US09101150B2
公开(公告)日：2015-08-11
申请号：US14123850
申请日：2012-05-23
申请人： Masahiko Samoto , Jiro Kanamori , Masayuki Shibata , Tsukasa Kiyama , Masanobu Yanagisawa , Mai Kanda , Sayuri Kitagawa , Yuusuke Shishido , Shigeru Ashida , Takayasu Motoyama , Kumiko Yoshioka , Hirofumi Kugitani , Masashi Asanoma , Mitsutaka Kohno
发明人： Masahiko Samoto , Jiro Kanamori , Masayuki Shibata , Tsukasa Kiyama , Masanobu Yanagisawa , Mai Kanda , Sayuri Kitagawa , Yuusuke Shishido , Shigeru Ashida , Takayasu Motoyama , Kumiko Yoshioka , Hirofumi Kugitani , Masashi Asanoma , Mitsutaka Kohno
IPC分类号： A23C11/06 , A23C20/02 , A23J3/16 , A23L1/32 , A61K38/16 , A23C11/10 , A23L1/39 , A23G3/48 , A23G9/42 , A23L1/24 , A21D2/26 , A21D13/00 , A21D13/06 , A23G1/48
CPC分类号： A23C11/06 , A21D2/266 , A21D13/068 , A21D13/50 , A23C11/103 , A23C11/106 , A23C20/025 , A23G1/48 , A23G3/48 , A23G9/42 , A23L15/35 , A23L23/00 , A23L27/60 , A23V2002/00 , A23V2200/00 , A23V2200/122 , A61K38/168 , A23V2200/3324 , A61K2300/00
摘要： The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.
摘要翻译：本发明解决了提供大豆来源的含原料的食品或饮料的问题，其改善了大豆原料引起的大豆原料引起的草质味道和物理性质的问题，并显着提高了产品质量。含原料的食品或饮料，使用常规大豆原料如豆浆或豆腐。提供了一种乳替代组合物，一种蛋黄替代组合物和用于改善肾功能的组合物等，其特征在于包括相对于干材料至少具有总蛋白质和碳水化合物含量的减肥大豆蛋白材料 80重量％，相对于蛋白质含量小于10重量％的脂肪含量（作为氯仿/甲醇混合溶剂提取物），以及相对于相对于蛋白质含量的总消毒油和豆甾醇（作为植物来源的甾醇）含量为至少200mg 100克脂肪。还提供了使用这些组合物的各种含大豆衍生的含原料的食品和饮料。

2. 发明申请

US20130183429A1 PROCESSED SOYBEAN MATERIAL AND METHOD FOR PRODUCING PROCESSED SOYBEAN MATERIAL 有权
标题翻译：加工大豆材料的加工大豆材料及其制备方法
公开(公告)号：US20130183429A1
公开(公告)日：2013-07-18
申请号：US13820016
申请日：2011-09-01
申请人： Masahiko Samoto , Takayasu Motoyama , Jiro Kanamori , Masashi Asanoma
发明人： Masahiko Samoto , Takayasu Motoyama , Jiro Kanamori , Masashi Asanoma
IPC分类号： A23L1/211
CPC分类号： A23L1/2112 , A23C11/06 , A23C11/103 , A23G9/32 , A23L2/52 , A23L2/56 , A23L2/66 , A23L11/03 , A23L11/32 , A23L13/426 , A23L13/60 , A23L33/185
摘要： The present inventors found that the natural flavor intrinsic to soybean is retained more than ever before when soybean is processed to prepare a processed soybean material having a specific lipid content, a dietary fiber content, an acid-soluble component content and a protein content, whereby the present problems were solved. More specifically, the processed soybean material of the present invention is such that, on a solid weight basis, (1) a content of lipid, extracted with a mixed organic solvent wherein a ratio of chloroform to methanol is 2:1, is 10 to 40% by weight, (2) a dietary fiber content is 5 to 40% by weight, (3) a potassium content is 1% by weight or less, (4) a protein content is 30 to 65% by weight, and (5) a sum of γ-conglycinin and 24 kDa protein is 2.4 times or less of lipoxygenase protein in soybean proteins.
摘要翻译：本发明人发现，当大豆被加工以制备具有特定脂质含量，膳食纤维含量，酸溶性组分含量和蛋白质含量的加工大豆材料时，大豆固有的天然风味比以前更保留，从而目前的问题已经解决了。更具体地说，本发明的加工大豆原料是以固体重量计，（1）用氯仿与甲醇的比例为2:1的混合有机溶剂萃取的脂质含量为10〜 40重量％，（2）膳食纤维含量为5〜40重量％，（3）钾含量为1重量％以下，（4）蛋白质含量为30〜65重量％，（ 5）大豆蛋白中γ-伴大豆球蛋白和24kDa蛋白质的总和是脂氧合酶蛋白的2.4倍或更少。

3. 发明授权

US07862738B2 Luminous body 失效
标题翻译：发光体
公开(公告)号：US07862738B2
公开(公告)日：2011-01-04
申请号：US11662545
申请日：2006-10-10
申请人： Tadashi Ueda , Seikoh Yamauchi , Jiro Kanamori , Yoshisada Hayashi
发明人： Tadashi Ueda , Seikoh Yamauchi , Jiro Kanamori , Yoshisada Hayashi
IPC分类号： C09K11/87
CPC分类号： C09K11/876 , H05B33/14
摘要： The present invention relates to an inorganic composition mainly containing a compound semiconductor, wherein the inorganic composition contains iridium element. The invention also relates to a method of producing an inorganic composite for producing an luminescent material, wherein the method comprises subjecting an inorganic composition mainly containing a compound semiconductor to an explosion by gunpowder and/or explosive in a sealed vessel.An inorganic composite for producing a luminescent material can be prepared by subjecting an inorganic composition to a doping treatment such as explosive treatment or heat-treatment. The inorganic composite can further be heat-treated to produce a luminescent material. The resulting luminescent material can be formed into a layer as a light emitter layer of an inorganic EL device.
摘要翻译：本发明涉及主要含有化合物半导体的无机组合物，其中无机组合物含有铱元素。本发明还涉及一种生产发光材料的无机复合材料的方法，其中所述方法包括使主要含有化合物半导体的无机组合物在密封容器中通过火药和/或炸药进行爆炸。用于制备发光材料的无机复合材料可以通过使无机组合物进行诸如爆炸处理或热处理的掺杂处理来制备。无机复合材料可以进一步被热处理以产生发光材料。所得到的发光材料可以形成为无机EL器件的发光层的层。

4. 发明申请

US20090169712A1 Method for sterilization of native soybean protein composition 审中-公开
标题翻译：天然大豆蛋白质组合物灭菌方法
公开(公告)号：US20090169712A1
公开(公告)日：2009-07-02
申请号：US12379753
申请日：2009-02-27
申请人： Jiro Kanamori , Masahiko Samoto , Chiaki Miyazaki , Masaaki Miyamoto
发明人： Jiro Kanamori , Masahiko Samoto , Chiaki Miyazaki , Masaaki Miyamoto
IPC分类号： A23L1/16 , A23L3/16 , A23J1/14
CPC分类号： A23J3/16 , A23B7/005 , A23L7/109 , A23L33/185
摘要： Disclosed is a slightly denatured, sterilized soybean protein composition. The composition can be produced by sterilizing an aqueous solution of a slightly denatured soybean protein composition which has been salted to such a degree that the ionic strength becomes 0.04 or more, by heating the aqueous solution at a temperature not lower than 60° C. and lower than the denaturation temperature of a soybean protein for 30 minutes or longer.
摘要翻译：公开了略变性的灭菌大豆蛋白质组合物。可以通过在不低于60℃的温度下加热水溶液，将已经盐化的程度使其变性至0.04以上的轻度变性大豆蛋白质组合物的水溶液灭菌，低于大豆蛋白的变性温度30分钟以上。

5. 发明申请

US20080138484A1 Starchy Food Material or Starchy Food 审中-公开
标题翻译：淀粉食品或淀粉食品
公开(公告)号：US20080138484A1
公开(公告)日：2008-06-12
申请号：US11630664
申请日：2005-07-12
申请人： Isao Ochi , Shigeru Ashida , Jiro Kanamori , Yukari Nakano , Kenji Taguchi , Atsushi Ohno , Tsutomu Saito , Eiji Iwaoka , Junichi Noguchi
发明人： Isao Ochi , Shigeru Ashida , Jiro Kanamori , Yukari Nakano , Kenji Taguchi , Atsushi Ohno , Tsutomu Saito , Eiji Iwaoka , Junichi Noguchi
IPC分类号： A23L1/10 , A21D10/00 , A23L1/16
CPC分类号： A21D2/266 , A21D13/064 , A23L7/101 , A23L7/109 , A23L7/11 , A23L7/13 , A23L7/157 , A23L11/07 , A23L29/212 , A23V2002/00 , A23V2250/5488 , A23V2200/20 , A23V2250/21
摘要： The texture of a starchy food (for example, biscuits, cookies, cakes, breads, cream puffs, coated and fried foods, snack foods, wheat noodles, Chinese noodles, etc.) is highly improved by using soybean protein in a smaller amount than in the conventional methods. The effect of improving the food texture somewhat varies depending on the water activity of a food. In the case of a food having a high to moderate water content, it is intended to achieve a soft texture, a favorable feeling on the tongue and a high meltability in the mouth. In the case of a food having a low water activity such as baked goods or toast, on the other hand, it is intended to achieve a crispy and light texture. In the case of wheat noodles and Chinese noodles, it is intended to achieve a flexible texture with an adequate elasticity. By using soybean protein in a smaller amount than in the conventional methods, it is intended to sufficiently relieve troubles (loss in the product volume and worsening in appearance) and poor handling properties (lowering in workability) accompanying the use thereof in a large amount. A starchy food material or a starchy food is obtained by adding acid-soluble soybean protein to a starch material such as wheat flour or starch. The acid-soluble soybean protein can be used in an amount of from 0.05 to 7% by weight based on the starchy material.
摘要翻译：通过使用较少量的大豆蛋白，大大提高了淀粉食品（例如饼干，饼干，蛋糕，面包，奶油，油炸食品，小吃，小麦面，中国面等）的质地，在常规方法中。根据食物的水分活度，改善食物质地的效果稍有不同。在具有高至中等含水量的食物的情况下，旨在实现柔软的质地，舌头的良好感觉和口中的高熔化性。另一方面，在具有低水分活性的食物如烘焙食品或烤面包的情况下，旨在实现酥脆和轻质的结构。在小麦面条和中国面条的情况下，要达到柔软的质感，具有足够的弹性。通过使用比常规方法更少量的大豆蛋白质，旨在大量减轻其使用时的麻烦（产品体积的损失和外观恶化）和操作性差（可降低加工性）。通过向淀粉材料如小麦粉或淀粉中加入酸溶性大豆蛋白，得到淀粉状食物或淀粉食物。酸溶性大豆蛋白的用量可以基于淀粉物质0.05至7重量％。

6. 发明授权

US09119406B2 Texture-improving agent for a starch processed food 有权
标题翻译：淀粉加工食品的纹理改良剂
公开(公告)号：US09119406B2
公开(公告)日：2015-09-01
申请号：US14004719
申请日：2012-03-21
申请人： Jiro Kanamori
发明人： Jiro Kanamori
IPC分类号： A23J3/16 , A21D2/26 , A23L1/305 , A23L1/10 , A23L1/16 , A23J1/14
CPC分类号： A23J3/16 , A21D2/266 , A23J1/14 , A23L7/101 , A23L7/109 , A23L33/185
摘要： Provided is a texture-improving agent for a starch processed food, which exhibits an effect of improving texture by being added to a starch processed food. By using a physical property-improving agent containing, as an active ingredient, a separated soybean protein composition obtained by drying in the form of an acid precipitate, a starch processed food having improved physical properties can be obtained. More specifically, the agent has an effect of improving physical properties and texture, for example, enhancing physical strength such as chewiness and elasticity, improving crispness and stickiness, and so on, and also has an effect of maintaining the improved properties and texture.
摘要翻译：本发明提供一种淀粉加工食品的纹理改良剂，其通过添加到淀粉加工食品中具有改善质感的效果。通过使用含有通过以酸沉淀形式干燥获得的分离的大豆蛋白组合物作为活性成分的物理性能改进剂，可以获得具有改善的物理性质的淀粉加工食品。更具体地，该试剂具有改善物理性质和质地的效果，例如增强诸如咀嚼性和弹性，改善脆性和粘性等的体力，并且还具有保持改进的性质和质地的效果。

7. 发明授权

US08258690B2 High brightness inorganic electroluminescence device driven by direct current 失效
标题翻译：由直流驱动的高亮度无机电致发光元件
公开(公告)号：US08258690B2
公开(公告)日：2012-09-04
申请号：US11246200
申请日：2005-10-11
申请人： Tadashi Ueda , Seikoh Yamauchi , Jiro Kanamori , Yoshisada Hayashi
发明人： Tadashi Ueda , Seikoh Yamauchi , Jiro Kanamori , Yoshisada Hayashi
IPC分类号： H05B33/00 , H01L33/00
CPC分类号： C09K11/7428 , H05B33/145
摘要： The present invention is characterized by a DC-driven inorganic EL element useful for mobile and other applications, the EL element including at least plural electrode layers, and a light emitter layer made of an inorganic composition, which is provided between the electrode layers, wherein the attainted brightness in the DC drive is 10000 cd/m2 or more.
摘要翻译：本发明的特征在于可用于移动和其它应用的DC驱动无机EL元件，包括至少多个电极层的EL元件和设置在电极层之间的由无机组合物制成的发光体层，其中直流驱动器的亮度达到10000cd / m 2以上。

8. 发明申请

US20090051282A1 luminous body 失效
标题翻译：发光体
公开(公告)号：US20090051282A1
公开(公告)日：2009-02-26
申请号：US11662545
申请日：2006-10-10
申请人： Tadashi Ueda , Seikoh Yamauchi , Jiro Kanamori , Yoshisada Hayashi
发明人： Tadashi Ueda , Seikoh Yamauchi , Jiro Kanamori , Yoshisada Hayashi
IPC分类号： H01J1/62 , C09K11/77 , C09K11/08 , C09K11/66
CPC分类号： C09K11/876 , H05B33/14
摘要： The present invention relates to an inorganic composition mainly containing a compound semiconductor, wherein the inorganic composition contains iridium element. The invention also relates to a method of producing an inorganic composite for producing an luminescent material, wherein the method comprises subjecting an inorganic composition mainly containing a compound semiconductor to an explosion by gunpowder and/or explosive in a sealed vessel.An inorganic composite for producing a luminescent material can be prepared by subjecting an inorganic composition to a doping treatment such as explosive treatment or heat-treatment. The inorganic composite can further be heat-treated to produce a luminescent material. The resulting luminescent material can be formed into a layer as a light emitter layer of an inorganic EL device.
摘要翻译：本发明涉及主要含有化合物半导体的无机组合物，其中无机组合物含有铱元素。本发明还涉及一种生产发光材料的无机复合材料的方法，其中所述方法包括使主要含有化合物半导体的无机组合物在密封容器中通过火药和/或炸药进行爆炸。用于制备发光材料的无机复合材料可以通过使无机组合物进行诸如爆炸处理或热处理的掺杂处理来制备。无机复合材料可以进一步被热处理以产生发光材料。所得到的发光材料可以形成为无机EL器件的发光层的层。

9. 发明申请

US20070080631A1 Inorganic electroluminescence device driven by direct current 失效
标题翻译：由直流驱动的无机电致发光器件
公开(公告)号：US20070080631A1
公开(公告)日：2007-04-12
申请号：US11246200
申请日：2005-10-11
申请人： Tadashi Ueda , Seikoh Yamauchi , Jiro Kanamori , Yoshisada Hayashi
发明人： Tadashi Ueda , Seikoh Yamauchi , Jiro Kanamori , Yoshisada Hayashi
IPC分类号： H01J1/62
CPC分类号： C09K11/7428 , H05B33/145
摘要： The present invention is characterized by a DC-driven inorganic EL element useful for mobile and other applications, the EL element including at least plural electrode layers, and a light emitter layer made of an inorganic composition, which is provided between the electrode layers, wherein the attainted brightness in the DC drive is 10000 cd/m2 or more.
摘要翻译：本发明的特征在于可用于移动和其它应用的DC驱动无机EL元件，包括至少多个电极层的EL元件和设置在电极层之间的由无机组合物制成的发光体层，其中直流驱动器中获得的亮度为10000cd / m 2以上。

10. 发明申请

US20140113013A1 NOVEL APPLICATION OF SOYBEAN EMULSION COMPOSITION TO SOYBEAN-DERIVED RAW MATERIAL-CONTAINING FOOD OR BEVERAGE 有权
标题翻译：大豆乳液组合物对大豆衍生的含有原料的食品或饮料的新应用
公开(公告)号：US20140113013A1
公开(公告)日：2014-04-24
申请号：US14123837
申请日：2012-05-23
申请人： Masahiko Samoto , Jiro Kanamori , Norifumi Adachi , Chizuru Ueno , Eriko Harada , Mai Kanda , Takahiro Tsuruda , Ayako Ogama , Yuki Usui , Koichi Saito , Kohsuke Ito , Hideo Sugano , Masashi Asanoma , Mitsutaka Kohno , Masayuki Shibata , Yuusuke Shishido , Sayuri Kitagawa , Miyuki Kanaya , Shigeru Ashida , Takayasu Motoyama
发明人： Masahiko Samoto , Jiro Kanamori , Norifumi Adachi , Chizuru Ueno , Eriko Harada , Mai Kanda , Takahiro Tsuruda , Ayako Ogama , Yuki Usui , Koichi Saito , Kohsuke Ito , Hideo Sugano , Masashi Asanoma , Mitsutaka Kohno , Masayuki Shibata , Yuusuke Shishido , Sayuri Kitagawa , Miyuki Kanaya , Shigeru Ashida , Takayasu Motoyama
IPC分类号： A23L1/20 , A23L2/38 , A61K36/48
CPC分类号： A23L1/20 , A23C11/103 , A23C11/106 , A23C20/025 , A23G9/38 , A23G9/42 , A23L2/38 , A23L2/66 , A23L9/12 , A23L9/24 , A23L11/07 , A23L23/00 , A23L27/60 , A23V2002/00 , A23V2200/00 , A61K36/00 , A61K36/48 , A23V2200/122
摘要： The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.
摘要翻译：本发明解决了提供大豆来源的含原料的食品或饮料的问题，其改善了大豆原料引起的大豆原料引起的草质味道和物理性质的问题，并显着提高了产品质量。含原料的食品或饮料，使用常规大豆原料如豆浆或豆腐。提供了一种乳替代组合物和蛋黄替代组合物等，其特征在于包括相对于干材料的蛋白质含量为至少25重量％的大豆乳液组合物，脂肪含量（作为氯仿/甲醇混合溶剂提取物）相对于至少100重量％的蛋白质含量，LCI值至少为55％。还提供了使用这些组合物的各种含大豆衍生的含原料的食品和饮料。

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