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1. 发明专利

JPH11127813A VISCOSITY ADJUSTMENT FOR COMPOSITION OF SACCHARIDES HAVING HIGH CONCENTRATION 失效
公开(公告)号：JPH11127813A
公开(公告)日：1999-05-18
申请号：JP29551597
申请日：1997-10-28
申请人： SHOWA DENKO PLASTICS PRODUCTS , INA FOOD IND CO LTD
发明人： KOE MASAYUKI , ODA OSAKI , UZUHASHI YUJI , KOJIMA MASAAKI
IPC分类号： A23L27/00 , A23L1/22
摘要： PROBLEM TO BE SOLVED: To control increase in viscosity rapidly caused in mixing a saccharide solution having a high concentration with a water soluble paste material. SOLUTION: In mixing a saccharide solution having a high concentration with a water-soluble paste material, a polyvalent metal salt such as calcium chloride, zinc sulfate, etc. corresponding to a polyvalent metal ion in an amount of >=0.005 mol of the monomer unit of the water-soluble paste material is added to the mixture to adjust the viscosity of a composition of a saccharide having a high concentration.

2. 发明公开

EP1323773A4 TRANSPARENT, AQUEOUS ELASTOMER 无效
标题翻译：透明弹性体水
公开(公告)号：EP1323773A4
公开(公告)日：2004-04-07
申请号：EP01956927
申请日：2001-08-16
申请人： NISSHIN OILLIO LTD , INA FOOD IND CO LTD
发明人： ADACHI KATSURA , OYAMA KEIICHI , OI YUKIKO , UZUHASHI YUJI , KOJIMA MASAAKI , SAKAI TAKEHIKO
IPC分类号： A23L29/238 , A23L29/269 , C08B37/00 , C08L5/00 , C08L5/14 , A23L1/0526 , A23L1/054 , C12P19/06
CPC分类号： C08L5/14 , C08B37/00 , C08B37/0033 , C08B37/0087 , C08L5/00 , C08L2666/02
摘要： A transparent, aqueous elastomer which comprises at least one paste material selected from among galactomannans and a xanthan gum having been subjected to a decomposition or removal treatment for the water-insoluble components thereof. The transparent, aqueous elastomer preferably has a transmittance of 90 %T or more, as measured under conditions wherein a wave length, an optical path and a temperature for measurement are 655 nm, 10 mm and 25 °, respectively. The transparent, aqueous elastomer has high transparency, is soft and less susceptible to damage, and exhibits excellent strength against stress.

3. 发明专利

AU7875101A Transparent, aqueous elastomer 未知
公开(公告)号：AU7875101A
公开(公告)日：2002-02-25
申请号：AU7875101
申请日：2001-08-16
申请人： NISSHIN OIL MILLS LTD , INA FOOD IND CO LTD
发明人： ADACHI KATSURA , OYAMA KEIICHI , OI YUKIKO , UZUHASHI YUJI , KOJIMA MASAAKI , SAKAI TAKEHIKO
IPC分类号： A23L29/238 , A23L29/269 , C08B37/00 , C08L5/00 , C08L5/14
摘要： A transparent aqueous elastic body can be obtained, which is highly transparent, flexible, hardly fragile, and excellent in strength against strain. The transparent aqueous elastic body comprises at least one thickening agent selected from galactomannans, and a xanthan gum, in which water-insoluble components are decomposed or removed. The transparent aqueous elastic body has a transmissivity above 90 %T measured using a spectrophotometer under a condition at a temperature of 25 DEG C, with a measuring wavelength of 655 nm, in a measuring optical path of 10 mm.

4. 发明专利

JP2008206527A Method for reducing gi value of food 审中-公开
标题翻译：降低食物胃肠价值的方法
公开(公告)号：JP2008206527A
公开(公告)日：2008-09-11
申请号：JP2008150162
申请日：2008-06-09
申请人： Ina Food Ind Co Ltd , 伊那食品工業株式会社
发明人： UZUHASHI YUJI , AKEO KAZUMI
IPC分类号： A23L33/20
摘要： PROBLEM TO BE SOLVED: To provide a method for reducing a GI value of a food capable of reducing the GI value of a food produced from various carbohydrates. SOLUTION: The method for reducing the GI value of a food to suppress the digestibility determined by the digestive test of α-amylase comprises the addition of one or more water-soluble polymers selected from gum Arabic, pullulan, dextrin, tamarind gum, carrageenan, furcelleran, tara gum, konjak mannan, gellan gum, glue plant extract, karaya gum, alginic acid, its salt, soybean polysaccharide, pectin, gelatin and CMC sodium to either one of wheat flour, rice flour, potato starch, tapioca starch, corn starch and waxy corn starch, the kneading of the mixture together with water and the heat-treatment of the product. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供一种减少能够降低由各种碳水化合物产生的食物的GI值的食品的GI值的方法。解决方案：用于降低食物的GI值以抑制由α-淀粉酶的消化试验确定的消化率的方法包括加入一种或多种选自阿拉伯树胶，支链淀粉，糊精，罗望子胶的水溶性聚合物，角叉菜胶，furcelleran，塔拉胶，魔芋甘露聚糖，结冷胶，胶合植物提取物，刺梧桐树胶，海藻酸，其盐，大豆多糖，果胶，明胶和CMC钠至小麦粉，米粉，马铃薯淀粉，木薯淀粉，玉米淀粉和蜡质玉米淀粉，将混合物与水捏合并对产物进行热处理。版权所有（C）2008，JPO＆INPIT

5. 发明专利

JP2007176886A Sheet-like gel composition and film-like composition 有权
标题翻译：类似凝胶组合物和薄膜组合物
公开(公告)号：JP2007176886A
公开(公告)日：2007-07-12
申请号：JP2005379599
申请日：2005-12-28
申请人： Ina Food Ind Co Ltd , 伊那食品工業株式会社
发明人： UZUHASHI YUJI , OCHI TOSHIYUKI
IPC分类号： A61K8/73 , A61K8/02 , A61K9/06 , A61K9/70 , A61K47/36 , A61K47/42 , A61Q19/00 , C08L3/00 , C08L5/00
摘要： PROBLEM TO BE SOLVED: To provide a sheet-like gel composition having high strength and exhibiting high viscoelasticity and a film-like composition which swells without causing deterioration of strength and becomes the sheet-like gel composition even when immersed in a liquid.
SOLUTION: The present invention provides the sheet-like gel composition and the film-like composition, each comprising a negative type gellan gum and hydrocolloid, in which mass ratio of the negative type gellan gum to the hydrocolloid is (99:1) to (40:60).
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：待解决的问题：为了提供具有高强度和显示高粘弹性的片状凝胶组合物和膜状组合物，其在不会引起强度下降的情况下膨胀，并且即使当浸入液体中时也变成片状凝胶组合物。解决方案：本发明提供了包含负型结冷胶和水胶体的片状凝胶组合物和膜状组合物，其中负型结冷兰香糖与水胶体的质量比为（99:1））至（40:60）。版权所有（C）2007，JPO＆INPIT

6. 发明专利

JP2007129986A Soybean fermented product and method for producing the same 审中-公开
标题翻译：大豆发酵产品及其生产方法
公开(公告)号：JP2007129986A
公开(公告)日：2007-05-31
申请号：JP2005328184
申请日：2005-11-11
申请人： Ina Food Ind Co Ltd , Miyasaka Jozo Kk , 伊那食品工業株式会社 , 宮坂醸造株式会社
发明人： UZUHASHI YUJI , KOJIMA MASAAKI , MIYASAKA KAZUHIRO , MIYASAKA YUICHIRO
IPC分类号： A23L11/00
摘要： PROBLEM TO BE SOLVED: To obtain a soybean fermented product with rich aglycone isoflavone content, and a method for producing the same by which aglycone isoflavone is sufficiently contained together with other nutrients of soybean, and bitter taste, harsh taste and bean smell are suppressed. SOLUTION: This soybean fermented product is obtained by subjecting soybeans to fermentation decomposition treatment in a ≤5 wt.% salinity or unsalted condition, adjusting the ratio of aglycone isoflavone to the whole isoflavone to ≥50%, and adjusting the moisture value to ≤20%. The method for producing the soybean fermented product comprises subjecting soybeans heat-treated with water to fermentation decomposition treatment in a ≤5 wt.% salinity or unsalted condition with fungus which is proliferated with a substrate of rice or barley, adjusting the ratio of aglycone isoflavone to the whole isoflavone to ≥50%, and adjusting the moisture value to ≤20%. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：待解决的问题：为了获得具有丰富的糖苷配基异黄酮含量的大豆发酵产物，以及与其他营养物质一起充分含有糖苷配基异黄酮的苦味酸异黄酮的制造方法，以及苦味，粗糙的味道和豆味被压制。解决方案：这种大豆发酵产品是通过在≤5％（重量）盐度或无盐条件下对大豆进行发酵分解处理，将大豆苷元异黄酮与整个异黄酮的比例调整至≥50％，调整水分值至≤20％。制造大豆发酵产品的方法包括用水加热处理的大豆以≤5重量％的盐度或无盐条件进行发酵分解处理，所述真菌用水稻或大麦的底物增殖，调节糖苷配基异黄酮的比例至整个异黄酮≥50％，并将水分值调整至≤20％。版权所有（C）2007，JPO＆INPIT

7. 发明专利

JP2007129984A Soybean processed food containing functional peptides 有权
标题翻译：大豆加工食品包含功能肽
公开(公告)号：JP2007129984A
公开(公告)日：2007-05-31
申请号：JP2005328182
申请日：2005-11-11
申请人： Ina Food Ind Co Ltd , 伊那食品工業株式会社
发明人： KOJIMA MASAAKI , UZUHASHI YUJI , AKEO KAZUMI
IPC分类号： A23L1/20 , A23L1/30
摘要： PROBLEM TO BE SOLVED: To obtain a soybean processed food enabling easy ingestion of various nutrients contained in soybeans, such as saponin and isoflavone. SOLUTION: This soybean processed food containing functional peptides is obtained by adding at least one selected from fungus, yeast and lactic acid bacterium to soybeans heated with water, and subjecting the product to fermentation decomposition treatment at a temperature of 4-80°C in a salt-free or ≤5 wt.% salinity condition. Protein decomposition rate by the fermentation decomposition treatment is ≥50%, and the time of the fermentation decomposition treatment is 12 h-1 year. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：获得能够容易地摄取大豆中包含的各种营养物质的大豆加工食品，例如皂苷和异黄酮。解决方案：含有功能性肽的大豆加工食品通过将从真菌，酵母和乳酸菌中选出的至少一种加入到用水加热的大豆中获得，并在4-80°的温度下对产物进行发酵分解处理 C在无盐或≤5重量％的盐度条件下。发酵分解处理的蛋白质分解率≥50％，发酵分解处理时间为12 h-1年。版权所有（C）2007，JPO＆INPIT

8. 发明专利

JP2007068519A Jelly beverage 有权
标题翻译： JELLY BEVERAGE
公开(公告)号：JP2007068519A
公开(公告)日：2007-03-22
申请号：JP2005268897
申请日：2005-09-15
申请人： Ajinomoto Co Inc , Ina Food Ind Co Ltd , 伊那食品工業株式会社 , 味の素株式会社
发明人： UZUHASHI YUJI , MIYASHITA HIRONORI , YUI TAKUJI
IPC分类号： A23L29/20 , A23L2/00
摘要： PROBLEM TO BE SOLVED: To provide a jelly beverage having such a low freezing point as to carry out aseptic filling and suppressing the occurrence of syneresis during distribution at normal temperature. SOLUTION: The jelly beverage comprises (1) agar, (2) one or more kinds of gums selected from carrageenan, gellan gum, xanthan gum, locust bean gum, tara gum, guar gum, tamarind gum, konjak mannan, furcellaran and pectin and (3) dextrin. The mass ratio of the agar to the sum total of the gums is ≥0.2 of the agar based on 1 of the gums. The jelly beverage has ≥20 mass% of the total solid content, a jelly strength within the range of 2.9-20 kN//m 2 and the freezing point within the range of 25-45°C. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供具有如此低凝固点的果冻饮料，以便在常温分配期间进行无菌填充并抑制脱水收缩的发生。果冻饮料包括（1）琼脂，（2）选自角叉菜胶，结冷胶，黄原胶，刺槐豆胶，塔拉胶，瓜尔豆胶，罗望子胶，魔芋甘露聚糖，呋喃司琼中的一种或多种树胶果胶和（3）糊精。琼脂与牙龈总量的质量比为1％的琼脂为≥0.2。果冻饮料具有≥20质量％的总固体含量，果冻强度在2.9-20kN / m 2 范围内，凝固点在25-45℃范围内。版权所有（C）2007，JPO＆INPIT

9. 发明专利

JP2007063228A Nutritional supplement for dental patient 审中-公开
标题翻译：牙科患者的营养补充
公开(公告)号：JP2007063228A
公开(公告)日：2007-03-15
申请号：JP2005254420
申请日：2005-09-02
申请人： Ina Food Ind Co Ltd , 伊那食品工業株式会社
发明人： OKIMURA YUKA , TAKI CHIZURU , UZUHASHI YUJI
IPC分类号： A61K31/047 , A23L1/30 , A23L1/305 , A61K9/06 , A61K31/198 , A61K31/401 , A61K31/405 , A61K31/4172 , A61K31/7016 , A61K31/702 , A61K33/16 , A61K36/02 , A61K36/18 , A61P1/02 , A61P3/02
摘要： PROBLEM TO BE SOLVED: To provide a nutritional supplement for a dental patient which enables chewing and ingestion without using teeth for taking nutrients and free from sugars to promote dental caries. SOLUTION: The nutritional supplement for a dental patient contains a nutritional component usable as a substitute for food and has a caloric value adjusted to ≥75 kcal and ≤300 kcal per 100 g. The nutritional component contains a noncarious or low-carious sugar and the supplement is formed in the form of a gel having a gel strength of 1,000-30,000 N/m 2 . COPYRIGHT: (C)2007,JPO&INPIT

10. 发明专利

JP2007053929A Cereal food and cereal supplementary food 有权
标题翻译：谷物食品和谷物补充食品
公开(公告)号：JP2007053929A
公开(公告)日：2007-03-08
申请号：JP2005240789
申请日：2005-08-23
申请人： Ina Food Ind Co Ltd , 伊那食品工業株式会社
发明人： UZUHASHI YUJI , ITO JUNICHI , MATSUDA AKIRA
IPC分类号： A23L7/10
摘要： PROBLEM TO BE SOLVED: To provide a cereal food hardly giving a burden to stomach or intestines even on taking excessively and capable of obtaining a feeling of fullness by a little amount of ingestion. SOLUTION: This cereal food is characterized by containing swelling components consisting of water-soluble polysaccharides swelling by a first liquid in Pharmacopoeia disintegration test or a second liquid in Pharmacopoeia disintegration test and water, and a swell-suppressing component regulating the swelling of the swelling components. COPYRIGHT: (C)2007,JPO&INPIT

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