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1. 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％。

2. 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。

3. 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。

4. 发明授权

US09101158B2 Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage 有权
标题翻译：大豆乳液组合物应用于含大豆原料的食品或饮料
公开(公告)号：US09101158B2
公开(公告)日：2015-08-11
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： A01N65/00 , A23L1/20 , A23L2/38 , A61K36/48 , A61K36/00 , A23L2/66 , A23C11/10 , A23C20/02 , A23L1/39 , A23G9/42 , A23L1/187 , A23L1/19 , A23L1/24 , A23G9/38
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，其特征在于包含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。

5. 发明申请

US20140113866A1 NOVEL APPLICATION OF REDUCED-FAT SOYBEAN PROTEIN MATERIAL TO SOYBEAN-DERIVED RAW MATERIAL-CONTAINING FOOD OR BEVERAGE 有权
标题翻译：降低大豆蛋白质材料对大豆衍生的原料含食品或饮料的新应用
公开(公告)号：US20140113866A1
公开(公告)日：2014-04-24
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 , A61K38/16 , A23L1/32
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）含量至少为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。

6. 发明申请

US20070148321A1 Mineral-containing acidic protein drink 审中-公开
标题翻译：含矿物质的酸性蛋白饮料
公开(公告)号：US20070148321A1
公开(公告)日：2007-06-28
申请号：US10598604
申请日：2005-03-08
申请人： Shigeru Ashida , Tsutomu Saito , Toshio Kiriyama , Masako Yoshida
发明人： Shigeru Ashida , Tsutomu Saito , Toshio Kiriyama , Masako Yoshida
IPC分类号： A23L1/20
CPC分类号： A23J1/14 , A23C11/103 , A23C11/106 , A23G9/38 , A23J3/16 , A23L2/66 , A23L2/68 , A23L11/07 , A23L21/10 , A23L33/16 , A23L33/185 , A23V2002/00 , A23V2250/5488 , A23V2200/30 , A23V2250/262 , A23V2250/636 , A23V2250/6402 , A23V2250/606 , A23V2250/1592 , A23V2250/70 , A23V2250/5114 , A23V2250/1578
摘要： It is intended to provide a food or a drink with a favorable flavor which has an acidic nature, contains protein and minerals, and has been stabilized in dispersion without showing any protein aggregation or the like even in the absence of a stabilizer. It is also intended to provide such an acidic protein food or drink which shows no protein aggregation even in the case of using not only minerals hardly soluble in aqueous media but also highly soluble minerals. By using an acid-soluble soybean protein, it is possible to provide an acidic mineral-containing food or drink which has a high stability without resort to a stabilizer as an essential component. Owing to the acidic nature, moreover, a product having a refreshing flavor, which is never achieved by neutral foods or drinks, can be prepared.
摘要翻译：旨在提供具有酸性的有益味道的食品或饮料，含有蛋白质和矿物质，并且即使在没有稳定剂的情况下也已经稳定分散而不显示任何蛋白质聚集等。也可以提供这样的酸性蛋白质食品或饮料，即使在不仅使用难溶于含水介质的矿物质的情况下也不显示蛋白质聚集，而且也是高度可溶的矿物质。通过使用酸溶性大豆蛋白质，可以提供具有高稳定性的酸性矿物质食品或饮料，而不需要以稳定剂为基本成分。此外，由于酸性，可以制备出由中性食品或饮料所不能实现的清爽味道的产品。

7. 发明申请

US20100214760A1 HARNESS-INTEGRATED SLIDE HINGE AND SLIDING-TYPE ELECTRONIC APPARATUS 有权
标题翻译：线束集成滑动铰链和滑动型电子设备
公开(公告)号：US20100214760A1
公开(公告)日：2010-08-26
申请号：US12775921
申请日：2010-05-07
申请人： Takashi Matsukawa , Yuuki Tanaka , Tomoyuki Shinohara , Shigeru Ashida , Yasushi Nakagawa , Shou Ueda
发明人： Takashi Matsukawa , Yuuki Tanaka , Tomoyuki Shinohara , Shigeru Ashida , Yasushi Nakagawa , Shou Ueda
IPC分类号： H02B1/20
CPC分类号： H02G11/00 , H01B7/0892 , H01B11/203 , H04M1/0237
摘要： A harness-integrated slide hinge is provided that connects between a plurality of casings having circuits therein while allowing the casings to move relatively. The harness-integrated slide hinge includes: a first sliding plate fitted to the one casing; a second sliding plate fitted to the other casing; a sliding mechanism that connects between the first sliding plate and the second sliding plate while allowing them to move relatively; and a harness that has a plurality of wirings, and connection sections provided on both ends of these wirings, and that is routed between the first sliding plate and the second sliding plate, wherein a wiring lamination section having a plurality of the wirings laminated therein is bent in a U-shape and accommodated in a space section between the first sliding plate and the second sliding plate.
摘要翻译：提供一种线束集成滑动铰链，其连接在具有电路的多个壳体之间，同时允许壳体相对移动。线束集成滑动铰链包括：安装在一个壳体上的第一滑动板; 安装在另一个壳体上的第二滑板; 滑动机构，其在第一滑动板和第二滑动板之间连接，同时允许它们相对移动; 以及具有多个布线的线束和设置在这些布线的两端的连接部分，并且在第一滑动板和第二滑动板之间布线，其中具有多个布线层叠的布线层叠部分是弯曲成U形并且容纳在第一滑动板和第二滑动板之间的空间部分中。

8. 发明申请

US20050087359A1 Cable, cable connection method and cable welder 失效
标题翻译：电缆，电缆连接方式和电缆焊机
公开(公告)号：US20050087359A1
公开(公告)日：2005-04-28
申请号：US10510031
申请日：2003-04-02
申请人： Yuko Tachibana , Kazuya Akashi , Shigeru Ashida
发明人： Yuko Tachibana , Kazuya Akashi , Shigeru Ashida
IPC分类号： B23K11/00 , B23K11/11 , H01R43/02 , H02G3/06
CPC分类号： H01R43/0214 , B23K11/0033 , B23K11/11 , B23K2101/32 , B23K2101/36 , B23K2101/38 , H01L2224/78313
摘要： In a connection method for connecting an end of a signal wire (53) of a cable (51) to the connecting face of a contact (59) of a connector (52) the cable (51), in which the lengthwise direction of the connecting face and the lengthwise direction of the conductor (53) are mutually matched in connection, the end of the signal wire (53) is pressured against the connecting part by a pair of electrodes (69A, 69B) disposed in mutual separation in the lengthwise direction of the signal wire (53) and an electric current is passed between the pair of electrodes (69A, 69B), and thereby the end of the cable (51) and the connecting part are mutually welded.
摘要翻译：在将电缆（51）的信号线（53）的端部连接到电缆（51）的连接器（52）的触点（59）的连接面的连接方法中，其中，导体（53）的连接面和长度方向相互匹配，信号线（53）的端部通过相互分离设置的一对电极（69A，69B）被压靠在连接部分上信号线（53）的长度方向和电流在一对电极（69A，69B）之间通过，从而电缆（51）的端部和连接部分相互焊接。

9. 发明授权

US08063310B2 Electronic device and harness for wiring electronic devices 有权
标题翻译：用于电子设备接线的电子设备和线束
公开(公告)号：US08063310B2
公开(公告)日：2011-11-22
申请号：US12024517
申请日：2008-02-01
申请人： Takashi Matsukawa , Yuuki Tanaka , Kazuo Tanihira , Tamaki Tanihira, legal representative , Shigeru Ashida , Kiyoshi Kuzuu , Kensuke Yoshida
发明人： Takashi Matsukawa , Yuuki Tanaka , Kazuo Tanihira , Shigeru Ashida , Kiyoshi Kuzuu , Kensuke Yoshida
IPC分类号： H01B7/08
CPC分类号： H01B11/203 , H01B7/0892 , H01R35/02 , H04M1/021 , H04M1/0214 , H04M1/0225 , H04M1/0235
摘要： An electronic device includes at least first and second enclosures mounted so as to enable relative displacement therebetween, and an electric wire which electrically connects a circuit of the first enclosure and a circuit of the second enclosure. The electric wire includes a tape-shaped flat cable, including a plurality of internal wires arranged in parallel in a row.
摘要翻译：一种电子设备包括至少第一和第二外壳，其安装成使得它们之间能够相对移动;以及电线，其将第一外壳的电路和第二外壳的电路电连接。电线包括带状扁平电缆，其包括并排布置的多条内部电线。

10. 发明申请

US20050255741A1 Electric connector and cable 失效
标题翻译：电连接器和电缆
公开(公告)号：US20050255741A1
公开(公告)日：2005-11-17
申请号：US10523829
申请日：2003-08-08
申请人： Shigeru Ashida , Tomoyuki Shinohara
发明人： Shigeru Ashida , Tomoyuki Shinohara
IPC分类号： H01R13/658 , H01R13/52 , H01R13/646 , H01R13/648 , H01R43/24 , H01R12/24
CPC分类号： H01R13/5216 , H01R12/592
摘要： An electrical connector includes a terminal (11) fixed to a connector housing (10). The electrical connector includes a conductor (23) exposed from a covering (22) and having a connection portion connected to a connection portion of the terminal (11). The electrical connector includes a foam element (31) at a predetermined foam ratio located around respective connection portions of the conductor (23) and the terminal (11).
摘要翻译：电连接器包括固定到连接器壳体（10）的端子（11）。电连接器包括从覆盖物（22）露出并具有连接到端子（11）的连接部分的连接部分的导体（23）。电连接器包括位于导体（23）和端子（11）的相应连接部分周围的预定泡沫比例的泡沫元件（31）。

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