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1. 发明专利

JP2012075360A Fish and shellfish processed food 审中-公开
标题翻译：鱼和鱼粉加工食品
公开(公告)号：JP2012075360A
公开(公告)日：2012-04-19
申请号：JP2010221856
申请日：2010-09-30
申请人： Nippon Meat Packers Inc , 日本ハム株式会社
发明人： MIYAMOTO KATSUNORI , SHIMADA TOMOKAZU , MACHIDA SHO , TAGUCHI YASUKI , KUDO KAZUYUKI , WATANABE ITARU
IPC分类号： A23L17/00
摘要： PROBLEM TO BE SOLVED: To provide cooked processed food in which pieces of raw fish and shellfish meat are integrated to be easily treated without protein denaturation in the raw fish and shellfish meat caused by heating process; and a method for producing the same.SOLUTION: The fish and shellfish processed food is obtained by hot-forming an aggregate of raw fish and shellfish meat pieces as materials by utilizing Joule heating while leaving myosin heavy chains so that the texture of the raw fish and shellfish meat can be retained. The method for producing the fish and shellfish processed food is as follows: the materials are hot-formed by utilizing Joule heating at 50-100°C for 5 seconds to 10 minutes so that the texture of the granular raw fish and shellfish meat remains by containing myosin heavy chains having a main distribution range of molecular weight around 200 kDa; and next, the hot-formed materials are rapidly cooled to the activating temperature of proteases or lower.
摘要翻译：要解决的问题：提供煮熟的加工食品，其中将生鱼片和贝类肉块整合以便在加热过程中引起的生鱼和贝类肉类中容易地处理蛋白质变性; 及其制造方法。解决方案：鱼和贝类加工食品是通过热生产生鱼和贝类肉块作为材料，通过利用焦耳加热同时留下肌球蛋白重链，使生鱼和贝类肉的质地可以保留。鱼类和贝类加工食品的生产方法如下：在50-100℃下用焦耳加热5秒钟至10分钟，热成型，使颗粒生鱼和贝类肉的质地保持在含有分子量约200kDa的主要分布范围的肌球蛋白重链; 热成型材料迅速冷却至蛋白酶的活化温度或更低。版权所有（C）2012，JPO＆INPIT

2. 发明专利

JP2006271377A Enzymolysis product of animal liver and food containing the same 审中-公开
标题翻译：动物肝脏的酶解产物和含有它的食物
公开(公告)号：JP2006271377A
公开(公告)日：2006-10-12
申请号：JP2006056989
申请日：2006-03-02
申请人： Hiroshima Univ , Nippon Meat Packers Inc , 国立大学法人広島大学 , 日本ハム株式会社
发明人： SHIMIZU MUNESHIGE , HASEGAWA TAKANORI , TAGUCHI YASUKI , KATO NORIHISA , NISHIMURA TOSHIHIDE
IPC分类号： A23J3/34 , A23L1/30 , A61K31/198 , A61K31/51 , A61K31/7088 , A61K33/00 , A61K35/407 , A61K38/00 , A61P3/06 , A61P3/10
摘要： PROBLEM TO BE SOLVED: To obtain a food having lipid and carbohydrate metabolism ameliorating effect based on new knowledge that the enzymolysis product of pig liver is effective to ameliorate lipid and carbohydrate metabolism. SOLUTION: This food having lipid and carbohydrate metabolism ameliorating effect is obtained by mixing other additive with liver powder containing much adjusted vitamin B, mineral (iron, zinc and copper) and nucleic acid and having amino acid score of 100, or an amino acid mixture with amino acid composition equivalent to the liver powder, or a mixture of glycin alanine. The liver powder is obtained by crushing pork liver, making the product react at optimum PH and 45°C for about 4 h using protease, extracting the product with pressure followed by concentrating with centrifugal separation, and adjusting the molecular weight of the product to 50-1,000 with extra filtration. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：基于猪肝酶解产物有效改善脂质和碳水化合物代谢的新知识，获得具有脂质和碳水化合物代谢改善效果的食物。解决方案：具有脂质和碳水化合物代谢改善效果的食品是通过将其他添加剂与含有大量调节的维生素B，矿物（铁，锌和铜）和核酸的肝粉和氨基酸得分为100混合而获得的，或氨基酸混合物，其氨基酸组成等同于肝粉，或甘氨酸丙氨酸的混合物。通过粉碎猪肝获得肝粉，使产物在最佳PH和45℃下使用蛋白酶反应约4小时，用压力萃取产物，然后离心分离浓缩，并将产物的分子量调节至50 -1,000，额外过滤。版权所有（C）2007，JPO＆INPIT

3. 发明专利

JP2003048850A Therapeutic agent of arthropathy, and functional food 审中-公开
标题翻译：谷胱甘肽和功能食品的治疗剂
公开(公告)号：JP2003048850A
公开(公告)日：2003-02-21
申请号：JP2002160828
申请日：2002-05-31
申请人： Nippon Meat Packers Inc , 日本ハム株式会社
发明人： MATSUMOTO TAKAYUKI , FUJITA KOTARO , TAGUCHI YASUKI , MORIMATSU FUMITAKE , YAMADA RYOJI , MINAMI SABURO
IPC分类号： A23L1/30 , A23L1/305 , A61K31/715 , A61K31/726 , A61K38/17 , A61P19/02
摘要： PROBLEM TO BE SOLVED: To provide an oral therapeutic agent of arthropathy and functional food, capable of treating the damage of the arthroidal cartilage and the bone. SOLUTION: The therapeutic agent of the arthropathy and the functional food contains at least one kind selected from a collagen and a collagen peptide, an amino sugar, and at least one kind selected from a mucopolysaccharide and uronic acid. The agent and the food can rapidly treat not only the damage of the arthrodial cartilage but also the damage of the bone. As a result, the agent and the food can exhibit particular effects of repairing the damage in the strength and brings to a cured state not only the damage of the arthrodial cartilage but also the damage of the bone is early repaired (recovered).
摘要翻译：要解决的问题：提供能够治疗关节炎软骨和骨骼的损伤的关节病和功能性食物的口服治疗剂。解决方案：关节病和功能性食品的治疗剂含有选自胶原和胶原肽，氨基糖和选自粘多糖和糖醛酸中的至少一种的至少一种。药剂和食物不仅可以快速治疗关节软骨的损伤，还可以快速治疗骨骼的损伤。结果，药剂和食物可以表现出修复强度损伤的特殊效果，并使其处于固化状态，不仅关节软骨的损伤，而且骨骼的损伤也被早期修复（恢复）。

4. 发明专利

JP2013135630A Continuous food material-heating method and continuous heating device 有权
标题翻译：连续食品加热方法和连续加热装置
公开(公告)号：JP2013135630A
公开(公告)日：2013-07-11
申请号：JP2011287880
申请日：2011-12-28
申请人： Nippon Meat Packers Inc , 日本ハム株式会社 , Frontier Engineering Co Ltd , 株式会社フロンティアエンジニアリング
发明人： SHIMADA TOMOKAZU , TAGUCHI YASUKI , KUDO KAZUYUKI , HOSHINO HIROSHI
IPC分类号： A23L13/00 , A22C11/00 , A23L3/01 , A23L3/22 , A23L13/60
CPC分类号： A23B4/0053 , A23B4/01 , A23L3/005 , A23L3/22
摘要： PROBLEM TO BE SOLVED: To provide a high efficiency continuous edible meat heating method and heating device that use joule heating, which can continuously heat an edible meat-containing food material, which has a tendency to accumulate and lose conveyability, do not easily generate scale in the conduit line during conveyance and are capable of heating continuously up to temperatures at which the protein in the edible meat denatures.SOLUTION: The continuous heating device is a device in which a conduit line 1 that conveys an edible-meat containing material A is obtained from a small diameter inner tube 3 held inside an outer tube 2 via pillar-shaped insulated spacers 4, the gap between the inner tube 3 and the outer tube 2 is filled with a conductive aqueous saline solution Ws supplied from a pipe arrangement 5, a portion of the outer tube 2 is provided by an insulated tube 6 and one or more pairs of circular electrodes 7 with the insulated tube 6 disposed therebetween, an alternating current source E is connected to the circular electrodes 7, and joule heating is generated in the food material A that is conveyed in contact with the conductive aqueous saline solution Ws and the inside of the inner tube 3. The inner tube 3 is formed from a material that is impermeable to the edible meat-containing food material and is water permeable.
摘要翻译：要解决的问题：提供一种使用焦耳加热的高效连续可食肉加热方法和加热装置，其可以连续加热具有积累和失去输送性的趋势的可食用的含肉食品，不容易产生垢在输送过程中的管线中，并且能够连续加热直至可食用肉中的蛋白质变性的温度。解决方案：连续加热装置是将含有食用肉的材料A输送的导管1 从通过柱状绝缘间隔件4保持在外管2内的小直径内管3获得，内管3和外管2之间的间隙填充有从配管5供给的导电盐水溶液Ws，外管2的一部分由绝缘管6和一对或多对圆形电极7提供，绝缘管6设置在其间，交替c 源极E连接到圆形电极7，并且在与导电盐水溶液Ws和内管3的内部接触地输送的食品材料A中产生焦耳加热。内管3由可食用的含肉食品不可渗透的材料，是透水的。

5. 发明专利

JP2014068621A Germination inhibiting bacteriostatic agent 审中-公开
标题翻译：终止抑制嗜碱性剂
公开(公告)号：JP2014068621A
公开(公告)日：2014-04-21
申请号：JP2012219173
申请日：2012-10-01
申请人： Nippon Meat Packers Inc , 日本ハム株式会社
发明人： MACHIDA SHO , YANO KEIKO , TAGUCHI YASUKI , KUDO KAZUYUKI
IPC分类号： A23L3/3508
摘要： PROBLEM TO BE SOLVED: To provide a germination inhibiting bacteriostatic agent for spore forming bacillus or a bacteriostatic method for inhibiting germination of spore forming bacillus, which inhibits germination of spore forming bacillus in a neutral region-including pH range and allows a processed food including the added germination inhibitor to be seasoned without bias to an acid taste.SOLUTION: The germination inhibiting bacteriostatic agent for the neutral region with a pH of 5.5 to 8.0 includes gluconic acid or a salt thereof as an active ingredient. The bacteriostatic method for inhibiting germination of spore forming bacillus of a food includes adding the germination inhibiting bacteriostatic agent to the food with a pH of 5.5 to 6.8, so as to adjust the concentration of gluconic acid or a salt thereof to 0.05 mass% or more in the food. Even in the use conditions in the neutral region, the gluconic acid or a salt thereof as an active ingredient has bacteriostatic effect on the spore forming bacillus by inhibiting germination.
摘要翻译：要解决的问题：提供用于孢子形成芽孢杆菌的抑制发芽抑菌剂或抑制孢子形成杆菌发芽的抑菌方法，其抑制中性区域包括pH范围内的孢子形成芽孢杆菌的发芽，并且允许包含添加的发芽抑制剂在没有偏向酸味的情况下进行调味。解决方案：pH 5.5至8.0的中性区域的发芽抑制抑菌剂包括葡萄糖酸或其盐作为活性成分。用于抑制食品孢子形成杆菌发芽的抑菌方法包括将pH值为5.5〜6.8的抑制发芽抑菌剂添加到食品中，以使葡萄糖酸或其盐的浓度为0.05质量％以上在食物。即使在中性区域的使用条件下，作为活性成分的葡萄糖酸或其盐通过抑制萌发对孢子形成杆菌具有抑菌作用。

6. 发明专利

JP2014011968A Meat molded product 审中-公开
标题翻译：肉制品
公开(公告)号：JP2014011968A
公开(公告)日：2014-01-23
申请号：JP2012150298
申请日：2012-07-04
申请人： Nippon Meat Packers Inc , 日本ハム株式会社
发明人： SHIMADA TOMOKAZU , KIMURA KAZUKI , TAGUCHI YASUKI , KUDO KAZUYUKI
IPC分类号： A23L13/00
摘要： PROBLEM TO BE SOLVED: To provide a meat molded product which does not shrink and whose moisture does not shift to fried batter after fry cooking or the like, and which can be molded without lowering texture, and a production method of the same.SOLUTION: A meat molded product, molded by thermoforming, is heated at 40-58°C to increase its shape retention by gelatinization of salt soluble protein. Moreover, the meat molded product is added by batter and is cooked in oil to make a meat fry. The heat molding is processed at a prescribed temperature, thereby the salt soluble protein such as myosin in the meat is aggregated. Further, protein molecules are mutually crosslinked to be gelatinized, thereby the heat molding is processed to a degree in which shape retention of the whole meat is raised.
摘要翻译：要解决的问题：提供一种不会收缩的肉类成型品，并且在油炸烹饪等之后水分不会转移到油炸面糊上，并且可以在不降低质地的情况下模制而成，并且其制造方法。通过热成型成型的肉模制品在40-58℃下加热，以通过盐溶性蛋白质的糊化来增加其形状保持性。此外，肉制成型品由面糊加入，并在油中煮熟以制作肉苗。在规定的温度下进行加热成型，从而聚集肉中的盐溶性蛋白质如肌球蛋白。此外，蛋白质分子相互交联以凝胶化，从而将加热成型加工到提高整个肉的形状保持度的程度。

7. 发明专利

JP2005289819A Peptide effective in regenerating skin tissue and in improving skin quality and food, medicament, or external preparation containing the peptide 审中-公开
标题翻译：有效的再生皮肤组织和提高皮肤质量和食品，药物或包含肽的外用制剂有效
公开(公告)号：JP2005289819A
公开(公告)日：2005-10-20
申请号：JP2004102673
申请日：2004-03-31
申请人： Nippon Meat Packers Inc , 日本ハム株式会社
发明人： SATO KENJI , NAKAMURA TAKASHI , IWAI KOJI , TAGUCHI YASUKI , HASEGAWA TAKANORI , MORIMATSU FUMITAKE , TOYOMURA KOJI
IPC分类号： A23L1/305 , A61K8/30 , A61K8/64 , A61K38/00 , A61P17/02 , A61P43/00 , C07K2/00 , A61K7/00
摘要： PROBLEM TO BE SOLVED: To realize a peptide which can solve conventional problems of the tendency to be decomposed by human digestive enzymes and the weak activity of promoting the growth of fibroblasts, can promote the proliferation of cells, can protect the skin from being damaged, and can be utilized by incorporation in foods, beverages, medicaments, and cosmetics. SOLUTION: A dipeptide composed of bonded proline and hydroxyproline which are imino acids having an imino group -NH or a peptide containing this dipeptide, for example, Pro-Hyp or Pro-Hyp-Gly, has the activity of promoting the growth of cultured cells and has the activity of healing a damage when the skin is damaged. Further, a cell culture reagent containing a product of bonding of an imino acid with an imino acid or containing a peptide containing a product of bonding of an imino acid with an imino acid has the function of promoting the growth of e.g., fibroblasts. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：为了实现能够解决人消化酶分解的趋势的常规问题的肽和促进成纤维细胞生长的弱活性，可以促进细胞的增殖，可以保护皮肤免受被损坏，可以通过加入到食品，饮料，药物和化妆品中来使用。解决方案：由具有亚氨基-NH的亚氨基酸的键合脯氨酸和羟脯氨酸组成的二肽或含有该二肽的肽，例如Pro-Hyp或Pro-Hyp-Gly，具有促进生长的活性的培养细胞，并且当皮肤损伤时具有治愈损伤的活性。此外，含有亚氨酸与亚氨基酸或含有亚氨基酸与亚氨基酸键合的产物的肽的产物的细胞培养试剂具有促进成纤维细胞生长的功能。版权所有（C）2006，JPO＆NCIPI

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