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1. 发明授权

US07407680B2 Method for manufacturing vegetable juice and the like with decreased nitrate ions 有权
标题翻译：硝酸根离子浓度降低的蔬菜汁等的制造方法
公开(公告)号：US07407680B2
公开(公告)日：2008-08-05
申请号：US10941109
申请日：2004-09-15
申请人： Takashi Sato , Yasuhiko Ikegawa , Takanobu Takihara
发明人： Takashi Sato , Yasuhiko Ikegawa , Takanobu Takihara
IPC分类号： A23L1/015 , A23L1/025
CPC分类号： A23L2/04 , A23N1/02 , A23N12/04
摘要： A carrot is sliced in the longitudinal direction in such a way that the slice surface passes through the core portion, the sliced carrot fragment is blanched and the blanched carrot fragment is extracted to obtain a vegetable extract, so as to manufacture a vegetable extract. By slicing the carrot in the longitudinal direction so as to pass through the core portion, a larger area of the core portion towards which the presence of nitrate ions is biased can be exposed, the contact area between the core portion and the blanching water can be increased and more nitrate ions can be eluted and removed at blanching time.
摘要翻译：将胡萝卜沿长度方向切片，使得切片表面通过核心部分，切片的胡萝卜片段被漂白并且将经脱毛的胡萝卜片段抽出以获得植物提取物，从而制造植物提取物。通过将胡萝卜沿长度方向切片以通过核心部分，可以暴露出硝酸根离子存在被偏压的较大面积的芯部分，芯部分和漂白水之间的接触面积可以是在漂烫时间可以洗脱和去除增加的和更多的硝酸根离子。

2. 发明申请

US20050074522A1 Method for manufacturing vegetable juice and the like with decreased nitrate ions 有权
标题翻译：硝酸根离子浓度降低的蔬菜汁等的制造方法
公开(公告)号：US20050074522A1
公开(公告)日：2005-04-07
申请号：US10941109
申请日：2004-09-15
申请人： Takashi Sato , Yasuhiko Ikegawa , Takanobu Takihara
发明人： Takashi Sato , Yasuhiko Ikegawa , Takanobu Takihara
IPC分类号： A23L5/20 , A23L2/02 , A23L2/04 , A23L2/52 , A23L2/70 , A23L5/30 , A23L19/00 , A23N1/02 , A23N12/04 , A23K1/00
CPC分类号： A23L2/04 , A23N1/02 , A23N12/04
摘要： A carrot is sliced in the longitudinal direction in such a way that the slice surface passes through the core portion, the sliced carrot fragment is blanched and the blanched carrot fragment is extracted to obtain a vegetable extract, so as to manufacture a vegetable extract. By slicing the carrot in the longitudinal direction so as to pass through the core portion, a larger area of the core portion towards which the presence of nitrate ions is biased can be exposed, the contact area between the core portion and the blanching water can be increased and more nitrate ions can be eluted and removed at blanching time.
摘要翻译：将胡萝卜沿长度方向切片，使得切片表面通过核心部分，切片的胡萝卜片段被漂白并且将经脱毛的胡萝卜片段抽出以获得植物提取物，从而制造植物提取物。通过将胡萝卜沿长度方向切片以通过核心部分，可以暴露出硝酸根离子存在被偏压的较大面积的芯部分，芯部分和漂白水之间的接触面积可以是在漂烫时间可以洗脱和去除增加的和更多的硝酸根离子。

3. 发明授权

US06368361B1 Manufacturing process of antibacterial fiber 有权
标题翻译：抗菌纤维的制造工艺
公开(公告)号：US06368361B1
公开(公告)日：2002-04-09
申请号：US09532897
申请日：2000-03-22
申请人： Fumihisa Yayabe , Yasuhiko Ikegawa , Shuichi Takahashi , Yukiko Nonaka , Saburo Sugimoto , Kazuhiko Hayashi , Yuji Higashibata
发明人： Fumihisa Yayabe , Yasuhiko Ikegawa , Shuichi Takahashi , Yukiko Nonaka , Saburo Sugimoto , Kazuhiko Hayashi , Yuji Higashibata
IPC分类号： D06M13322
CPC分类号： D06M15/15 , D06M11/38 , D06M13/148 , D06M13/152 , D06M13/463 , D06M16/00 , D06P1/0036 , Y10S8/93
摘要： Tea polyphenol obtained by the extraction from tea has an antibacterial effect. In methods for producing an antibacterial fiber by fixing the tea polyphenol to fiber, the object of the present invention is to provide a process for manufacturing an antibacterial fiber capable of exerting an excellent antibacterial performance without the use of metal chelates potentially causing metal allergy and environmental problems. In order to achieve the above object, the present invention manufactures an antibacterial fiber by a process comprising the steps of contacting fiber with or immersing fiber in an aqueous solution in which a cationic surfactant with a quaternary ammonium salt group, a water-soluble protein, and an alkaline compound are dissolved; and separating said fiber from the aqueous solution, to immerse the fiber in another aqueous solution containing tea polyphenol.
摘要翻译：从茶中提取的茶多酚具有抗菌作用。在通过将茶多酚固定在纤维上生产抗菌纤维的方法中，本发明的目的是提供一种抗菌纤维的制造方法，该抗菌纤维能够在不使用可能引起金属过敏和环境的金属螯合物的情况下发挥优异的抗菌性能问题。为了实现上述目的，本发明通过以下方法制造抗菌纤维，该方法包括以下步骤：使纤维与纤维接触在其中具有阳离子表面活性剂与季铵盐基团的水溶液，水溶性蛋白质，并溶解碱性化合物; 并从水溶液中分离纤维，将纤维浸入含有茶多酚的另一水溶液中。

4. 发明申请

US20080032031A1 METHOD FOR MANUFACTURING VEGETABLE JUICE AND THE LIKE WITH DECREASED NITRATE IONS 审中-公开
标题翻译：制作蔬菜汁的方法及其与硝酸盐降解有关
公开(公告)号：US20080032031A1
公开(公告)日：2008-02-07
申请号：US11774933
申请日：2007-07-09
申请人： Takashi SATO , Yasuhiko IKEGAWA , Takanobu TAKIHARA
发明人： Takashi SATO , Yasuhiko IKEGAWA , Takanobu TAKIHARA
IPC分类号： A23L2/04 , A23L1/212
CPC分类号： A23L2/04 , A23N1/02 , A23N12/04
摘要： A carrot is sliced in the longitudinal direction in such a way that the slice surface passes through the core portion, the sliced carrot fragment is blanched and the blanched carrot fragment is extracted to obtain a vegetable extract, so as to manufacture a vegetable extract. By slicing the carrot in the longitudinal direction so as to pass through the core portion, a larger area of the core portion towards which the presence of nitrate ions is biased can be exposed, the contact area between the core portion and the blanching water can be increased and more nitrate ions can be eluted and removed at blanching time.
摘要翻译：将胡萝卜沿长度方向切片，使得切片表面通过核心部分，切片的胡萝卜片段被漂白并且将经脱毛的胡萝卜片段抽出以获得植物提取物，从而制造植物提取物。通过将胡萝卜沿长度方向切片以通过核心部分，可以暴露出硝酸根离子存在被偏压的较大面积的芯部分，芯部分和漂白水之间的接触面积可以是在漂烫时间可以洗脱和去除增加的和更多的硝酸根离子。

5. 发明授权

US06340489B1 Manufacturing process of carrot juice 有权
标题翻译：胡萝卜汁的制造工艺
公开(公告)号：US06340489B1
公开(公告)日：2002-01-22
申请号：US09449530
申请日：1999-11-29
申请人： Yuko Suzuki , Akio Sugimoto , Takami Kakuda , Yasuhiko Ikegawa
发明人： Yuko Suzuki , Akio Sugimoto , Takami Kakuda , Yasuhiko Ikegawa
IPC分类号： A23L202
CPC分类号： A23L2/46 , A23L2/02 , A23L2/70 , A23V2002/00 , A23V2250/032 , A23V2250/11
摘要： It is an object of the present invention to provide a manufacturing process of carrot juice capable of obtaining, with high yield, carrot juice having a high-quality and stable characteristic free from occurrence of cohesion with less fishiness. To this end, the present invention comprises, first, peeling washed raw carrot, carrying out enzyme deactivation processing within one day, preferably, within 12 hours after peeling, and second, completely deactivating pectin esterase activity of carrot and carrying out enzyme deactivation processing so that a residual rate of pectinase activity is less than 60%. Such an enzyme deactivation processing may be done by blanching carrot till an internal temperature reaches 70 to 80° C. in water at 70 to 80° C., or blanching carrot till an internal temperature reaches 60 to 70° C. in 0.02M to 0.05M citric acid solution at 60 to 70° C., or processing carrot with supercritical carbonic acid gas by a microbubble SC—CO2 method. The carrot subjected to the enzyme deactivation processing was crushed similarly to normal vegetable juice or fruit juice and squeezed, and the obtained squeezed juice is adjusted to an acid region or to about pH 4.2, for example, such as citric acid solution, after which it is sterilized and filled into a container to serve as the carrot juice.
摘要翻译：本发明的目的是提供一种胡萝卜汁的制造方法，其能够以高产率获得具有高质量且稳定的特征的胡萝卜汁，而不会发生内聚性较差的腥味。为此，本发明首先包括洗涤的生胡萝卜，在一天内，优选在剥离后12小时内进行酶失活处理，其次，完全失活胡萝卜素的果胶酯酶活性并进行酶失活处理果胶酶活性的残留率小于60％。这样的酶失活处理可以通过将胡萝卜漂洗直到内部温度在70〜80℃的水中达到70〜80℃，或者将胡萝卜漂白至内部温度达到60〜70℃，在0.02M〜在60〜70℃下加入0.05M柠檬酸溶液，或用微泡SC-CO2法加工具有超临界碳酸气体的胡萝卜。将进行酶失活处理的胡萝卜与普通蔬菜汁或果汁类似地粉碎并挤压，将得到的榨汁调节至酸性区域或约pH 4.2，例如柠檬酸溶液，之后将其将其灭菌并装入容器中作为胡萝卜汁。

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