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1. 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。

2. 发明授权

US09307778B2 Fat-reduced soybean protein material and soybean emulsion composition, and processes for production thereof 有权
标题翻译：减脂大豆蛋白材料和大豆乳液组合物及其生产方法
公开(公告)号：US09307778B2
公开(公告)日：2016-04-12
申请号：US13702123
申请日：2011-05-25
申请人： Masahiko Samoto , Jiro Kanamori , Masayuki Shibata
发明人： Masahiko Samoto , Jiro Kanamori , Masayuki Shibata
IPC分类号： A23J1/14 , A23J3/16 , A23C11/10 , A23L1/211
CPC分类号： A23J1/14 , A23C11/103 , A23J3/16 , A23L11/30 , A23L11/31 , A23V2002/00 , A23V2200/3324
摘要： Disclosed are: a fat-reduced soymilk having a reduced fat content, which is produced by separating a fat from a fat-containing soybean efficiently without relying on an organic solvent; and a novel fat-rich soybean material. Specifically disclosed are: a fat-reduced soybean protein material characterized by containing a protein and a carbohydrate at a total content of 80 wt % or more in terms of dried form content, containing a fat (as an extract from a chloroform/methanol mixed solvent) at a content of less than 10 wt % relative to the content of the protein, and containing campesterol and stigmasterol (as plant-derived sterols) at a total content of 200 mg or more relative to 100 g of a fat; and a soybean emulsion composition characterized by containing a protein at a content of 25 wt % or more in terms of dried form content, containing a fat at a content of 100 wt % or more in terms of dried form content relative to the content of the protein in terms of dried form content, and having an LCI value of 60% or more.
摘要翻译：本发明公开了一种具有降低脂肪含量的脂肪减少的豆浆，其通过有效地从含脂肪的大豆中分离脂肪而不依赖于有机溶剂而产生; 和一种富含脂肪的大豆原料。具体公开的是：脂肪减少的大豆蛋白质材料，其特征在于含有以干燥形式含量换算的总含量为80重量％以上的蛋白质和碳水化合物，含有脂肪（作为氯仿/甲醇混合溶剂的提取物），相对于蛋白质的含量小于10重量％，相对于100g脂肪，含有总含量为200mg以上的菜油甾醇和豆甾醇（作为植物来源的甾醇）; 和大豆乳液组合物，其特征在于，含有以干燥形式含量计含有25重量％以上的蛋白质的蛋白质，含有以干燥形式含量为100重量％以上的脂肪相对于蛋白质，其干燥形式含量，LCI值为60％以上。

3. 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。

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

US20130078363A1 FAT-REDUCED SOYBEAN PROTEIN MATERIAL AND SOYBEAN EMULSION COMPOSITION, AND PROCESSES FOR PRODUCTION THEREOF 有权
标题翻译：减脂大豆蛋白质材料和大豆乳液组合物及其生产方法
公开(公告)号：US20130078363A1
公开(公告)日：2013-03-28
申请号：US13702123
申请日：2011-05-25
申请人： Masahiko Samoto , Jiro Kanamori , Masayuki Shibata
发明人： Masahiko Samoto , Jiro Kanamori , Masayuki Shibata
IPC分类号： A23J3/16
CPC分类号： A23J1/14 , A23C11/103 , A23J3/16 , A23L11/30 , A23L11/31 , A23V2002/00 , A23V2200/3324
摘要： Disclosed are: a fat-reduced soymilk having a reduced fat content, which is produced by separating a fat from a fat-containing soybean efficiently without relying on an organic solvent; and a novel fat-rich soybean material. Specifically disclosed are: a fat-reduced soybean protein material characterized by containing a protein and a carbohydrate at a total content of 80 wt % or more in terms of dried form content, containing a fat (as an extract from a chloroform/methanol mixed solvent) at a content of less than 10 wt % relative to the content of the protein, and containing campesterol and stigmasterol (as plant-derived sterols) at a total content of 200 mg or more relative to 100 g of a fat; and a soybean emulsion composition characterized by containing a protein at a content of 25 wt % or more in terms of dried form content, containing a fat at a content of 100 wt % or more in terms of dried form content relative to the content of the protein in terms of dried form content, and having an LCI value of 60% or more.
摘要翻译：本发明公开了一种具有降低脂肪含量的脂肪减少的豆浆，其通过有效地从含脂肪的大豆中分离脂肪而不依赖于有机溶剂而产生; 和一种富含脂肪的大豆原料。具体公开的是：脂肪减少的大豆蛋白质材料，其特征在于含有以干燥形式含量换算的总含量为80重量％以上的蛋白质和碳水化合物，含有脂肪（作为氯仿/甲醇混合溶剂的提取物），相对于蛋白质的含量小于10重量％，相对于100g脂肪，含有总含量为200mg以上的菜油甾醇和豆甾醇（作为植物来源的甾醇）; 和大豆乳液组合物，其特征在于，含有以干燥形式含量计含有25重量％以上的蛋白质的蛋白质，含有以干燥形式含量为100重量％以上的脂肪相对于蛋白质，其干燥形式含量，LCI值为60％以上。

7. 发明授权

US08124157B2 Noodles and noodle skins comprising soybean protein composition and the method of making same 有权
标题翻译：包含大豆蛋白质组合物的面条和面条及其制造方法
公开(公告)号：US08124157B2
公开(公告)日：2012-02-28
申请号：US12448210
申请日：2007-12-12
申请人： Jiro Kanamori , Masahiko Samoto , Masaaki Miyamoto
发明人： Jiro Kanamori , Masahiko Samoto , Masaaki Miyamoto
IPC分类号： A23L1/16
CPC分类号： A23L33/185 , A23L7/109 , A23L11/05 , A23V2002/00 , A23V2200/304 , A23V2250/5488
摘要： It is intended to prepare noodles and noodle skins, in particular, wheat flour-free noodles and noodle skins, which comprise a soybean protein composition at a high ratio. By adding a water-extracted less denatured soybean protein to noodles and noodle skins, noodles and noodle skins containing a large amount of the soybean protein can be obtained. Further, it is possible to obtain wheat flour-free noodles and noodle skins and starch-free noodles and noodle skins.
摘要翻译：其目的是制备面条和面条，特别是以高比例包含大豆蛋白质组合物的无面粉面条和面条。通过向面条和面条中加入水提取的较少变性的大豆蛋白，可以获得含有大量大豆蛋白质的面条和面条。此外，可以获得无粉面条和面条和无淀粉面条和面条。

8. 发明申请

US20100028520A1 NOODLES AND NOODLE SKINS COMPRISING SOYBEAN PROTEIN COMPOSITION 有权
标题翻译：包含大豆蛋白组合物的面条和面包皮
公开(公告)号：US20100028520A1
公开(公告)日：2010-02-04
申请号：US12448210
申请日：2007-12-12
申请人： Jiro Kanamori , Masahiko Samoto , Masaaki Miyamoto
发明人： Jiro Kanamori , Masahiko Samoto , Masaaki Miyamoto
IPC分类号： A23L1/16 , A23L1/305 , A23J3/16
CPC分类号： A23L33/185 , A23L7/109 , A23L11/05 , A23V2002/00 , A23V2200/304 , A23V2250/5488
摘要： It is intended to prepare noodles and noodle skins, in particular, wheat flour-free noodles and noodle skins, which comprise a soybean protein composition at a high ratio. By adding a water-extracted less denatured soybean protein to noodles and noodle skins, noodles and noodle skins containing a large amount of the soybean protein can be obtained. Further, it is possible to obtain wheat flour-free noodles and noodle skins and starch-free noodles and noodle skins.
摘要翻译：其目的是制备面条和面条，特别是以高比例包含大豆蛋白质组合物的无面粉面条和面条。通过向面条和面条中加入水提取的较少变性的大豆蛋白，可以获得含有大量大豆蛋白质的面条和面条。此外，可以获得无粉面条和面条和无淀粉面条和面条。

9. 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。

10. 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。

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