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1. 发明申请

US20050175725A1 Body fat percentage-lowering agent or body fat percentage increase inhibitor 审中-公开
标题翻译：身体脂肪降低剂或身体脂肪百分数增加抑制剂
公开(公告)号：US20050175725A1
公开(公告)日：2005-08-11
申请号：US10521766
申请日：2003-04-24
申请人： Toshimitsu Baba , Motohiko Hirotsuka , Chiaki Miyazaki , Tetsuhiko Okajima , Hirofumi Kambara , Makoto Kito
发明人： Toshimitsu Baba , Motohiko Hirotsuka , Chiaki Miyazaki , Tetsuhiko Okajima , Hirofumi Kambara , Makoto Kito
IPC分类号： A23L1/20 , A23L1/29 , A23L1/305 , A61K38/16 , A61P3/04 , A61P3/06 , A61K35/78
CPC分类号： A61K36/48 , A23L11/07 , A23L33/185 , A23L33/30 , A23V2002/00 , A61K38/168 , A23V2250/5488 , A23V2250/616 , A23V2250/628 , A23V2250/21 , A23V2200/15 , A23V2250/032 , A23V2250/5118
摘要： A body fat percentage-lowering agent or an inhibitor for an increase in body fat percentage containing soybean 7S protein as the active ingredient and foods containing the same. As the soybean protein 7S protein, use is made of a protein the purity of which is elevated by sufficiently separating from 11S globulin, preferably a protein having reduced contents of polar lipids and phytic acid.
摘要翻译：含有大豆7S蛋白质作为活性成分的体脂肪百分比降低剂或增加体脂肪百分比的抑制剂和含有该脂肪百分比的食品。作为大豆蛋白7S蛋白质，使用蛋白质，其纯度通过从11S球蛋白充分分离而提高，优选具有降低的极性脂质和植酸含量的蛋白质。

2. 发明申请

US20070299000A1 Method of lowering body fat percentage or inhibiting body fat percentage increase 审中-公开
标题翻译：降低体脂肪百分比或抑制体脂肪百分比增加的方法
公开(公告)号：US20070299000A1
公开(公告)日：2007-12-27
申请号：US11819893
申请日：2007-06-29
申请人： Toshimitsu Baba , Motohiko Hirotsuka , Chiaki Miyazaki , Tetsuhiko Okajima , Hirofumi Kambara , Makoto Kito
发明人： Toshimitsu Baba , Motohiko Hirotsuka , Chiaki Miyazaki , Tetsuhiko Okajima , Hirofumi Kambara , Makoto Kito
IPC分类号： A61K38/02 , A61P3/00
CPC分类号： A61K36/48 , A23L11/07 , A23L33/185 , A23L33/30 , A23V2002/00 , A61K38/168 , A23V2250/5488 , A23V2250/616 , A23V2250/628 , A23V2250/21 , A23V2200/15 , A23V2250/032 , A23V2250/5118
摘要： A body fat percentage-lowering agent or an inhibitor for an increase in body fat percentage containing soybean 7S protein as the active ingredient and foods containing the same. As the soybean protein 7S protein, use is made of a protein the purity of which is elevated by sufficiently separating from 11S globulin, preferably a protein having reduced contents of polar lipids and phytic acid.
摘要翻译：含有大豆7S蛋白质作为活性成分的体脂肪百分比降低剂或增加体脂肪百分比的抑制剂和含有该脂肪百分比的食品。作为大豆蛋白7S蛋白质，使用蛋白质，其纯度通过从11S球蛋白充分分离而提高，优选具有降低的极性脂质和植酸含量的蛋白质。

3. 发明申请

US20050175766A1 Processed soybean beta-conglycinin protein 有权
标题翻译：加工大豆β-伴大豆球蛋白
公开(公告)号：US20050175766A1
公开(公告)日：2005-08-11
申请号：US10521765
申请日：2003-07-22
申请人： Masahiro Ishikawa , Toshimitsu Baba , Tetsuhiko Okajima , Motohiko Hirotsuka
发明人： Masahiro Ishikawa , Toshimitsu Baba , Tetsuhiko Okajima , Motohiko Hirotsuka
IPC分类号： A23C11/10 , A23C20/02 , A23J1/14 , A23J3/16 , A23L1/20 , A23L1/305 , A23L2/66 , A23J1/00
CPC分类号： A23J3/16 , A23L2/66 , A23L11/07 , A23L33/185 , A23V2002/00 , A23V2200/238
摘要： By heating a solution or paste containing soybean β-conglycinin protein under acidic conditions, it is possible to provide soybean β-conglycinin protein whose high hydration property and high viscosity, which are problematic in various food processing using it or at the time of ingestion thereof, are improved.
摘要翻译：通过在酸性条件下加热含有大豆β-伴大豆球蛋白的溶液或糊剂，可以提供高水合性和高粘度的大豆β-伴大豆球蛋白，其在使用它或在摄取时在各种食物加工中是有问题的，得到改进。

4. 发明授权

US07501492B2 Processed soybean β-conglycinin protein 有权
标题翻译：加工大豆β-伴大豆球蛋白
公开(公告)号：US07501492B2
公开(公告)日：2009-03-10
申请号：US10521765
申请日：2003-07-22
申请人： Masahiro Ishikawa , Toshimitsu Baba , Tetsuhiko Okajima , Motohiko Hirotsuka
发明人： Masahiro Ishikawa , Toshimitsu Baba , Tetsuhiko Okajima , Motohiko Hirotsuka
IPC分类号： A61K36/48 , A23J1/14
CPC分类号： A23J3/16 , A23L2/66 , A23L11/07 , A23L33/185 , A23V2002/00 , A23V2200/238
摘要： By heating a solution or paste containing soybean β-conglycinin protein under acidic conditions, it is possible to provide soybean β-conglycinin protein whose high hydration property and high viscosity, which are problematic in various food processing using it or at the time of ingestion thereof, are improved.
摘要翻译：通过在酸性条件下加热含有大豆β-伴大豆球蛋白的溶液或糊剂，可以提供高水合性和高粘度的大豆β-伴大豆球蛋白，其在使用它或在摄取时在各种食物加工中是有问题的，得到改进。

5. 发明申请

US20050255210A1 Shaped food containing soybean 7s protein and process for producing the same 审中-公开
标题翻译：含有大豆7s蛋白质的成型食品及其生产方法
公开(公告)号：US20050255210A1
公开(公告)日：2005-11-17
申请号：US10509574
申请日：2003-04-02
申请人： Toshimitsu Baba , Tetsuhiko Okajima , Motohiko Hirotsuka
发明人： Toshimitsu Baba , Tetsuhiko Okajima , Motohiko Hirotsuka
IPC分类号： A21D2/26 , A23L1/305 , A21D10/00
CPC分类号： A21D2/266 , A23L33/185
摘要： To easily take soybean 7S globulin in an effective amount appropriate for the purpose (for example, such an amount as expected as efficacious in achieving a physiological effect of controlling neutral fat level in blood), it is intended to provide a shaped food having a favorable taste and a process for producing the same. It is secondarily intended to provide a processing method appropriate for preparing such a food with a favorable taste without inhibiting the detection of the 7S component. A process for producing a shaped food characterized by comprising swelling a moisture-containing soybean 7S protein dough by heating and drying. In this process, more specifically speaking, the dough contains 30% by weight or more (in terms of solid matters) of soybean 7S protein and 10% by weight or more of a starch material, the heat swelling is performed by sandwich-heating or microwave heating so as to lower the moisture content after heat swelling to 30% by weight or less, and the moisture content is finally lowered to 12% by weight or less. Although the drying may be carried out by heat swelling means, it is preferable to employ an additional drying step.
摘要翻译：为了容易地将大豆7S球蛋白以适合于目的的有效量（例如，预期有效地达到控制血液中的中性脂肪水平的生理效果的量），旨在提供具有有利的成型食品味道和制作方法。其次旨在提供一种适合于制备具有良好味道的食品的加工方法，而不抑制7S组分的检测。一种成型食品的生产方法，其特征在于包括通过加热和干燥使含水分的大豆7S蛋白质面团膨胀。在该方法中，更具体地说，面团含有30重量％以上（按固形物计）大豆7S蛋白质和10重量％以上淀粉材料，热膨胀通过夹心加热或微波加热使热膨胀后的水分含量降低到30重量％以下，最终将水分降至12重量％以下。尽管干燥可以通过热膨胀装置进行，但优选采用另外的干燥步骤。

6. 发明申请

US20050170058A1 Jelly food containing soybean 7s-protein 审中-公开
标题翻译：含有大豆7s蛋白的果冻食品
公开(公告)号：US20050170058A1
公开(公告)日：2005-08-04
申请号：US10509594
申请日：2003-04-03
申请人： Toshimitsu Baba , Mitsuka Kohno , Motohiko Hirotsuka
发明人： Toshimitsu Baba , Mitsuka Kohno , Motohiko Hirotsuka
IPC分类号： A23J3/16 , A23L21/12 , A23L21/15 , A23L1/05
CPC分类号： A23J3/16 , A23L21/12 , A23L21/15 , A23V2002/00 , A23V2250/5488 , A23V2250/5024 , A23V2250/032 , A23V2250/5072
摘要： A jelly food containing soybean protein that even when a soybean protein is contained, realizes high storage stability, exhibits low probability of deposition at a weak acid zone and ensures excellent flavor. In particular, jelly food wherein use is made of low phytic acid soybean 7S-protein. More particularly, a jelly food containing soybean 7S-protein wherein the phytic acid content is 0.2% or less, preferably 0.1% or less, per protein.
摘要翻译：含有大豆蛋白质的大豆蛋白质的果冻食品即使含有大豆蛋白也能实现高储存稳定性，在弱酸性区域的沉积概率低，并且确保优异的风味。特别是使用低植酸大豆7S蛋白质的果冻食品。更具体地，是含有大豆7S蛋白质的果冻食品，其中植酸含量为每个蛋白质0.2％以下，优选0.1％以下。

7. 发明授权

US09107428B2 Fractionated soybean protein material, processed soybean suitable for the material, and processes for production of the soybean protein material and the processed soybean 有权
标题翻译：分批的大豆蛋白材料，适合该材料的加工大豆，以及大豆蛋白材料和加工大豆的生产方法
公开(公告)号：US09107428B2
公开(公告)日：2015-08-18
申请号：US11921237
申请日：2006-05-30
申请人： Masahiko Samoto , Motohiro Maebuchi , Chiaki Miyazaki , Hirofumi Kugitani , Mitsutaka Kohno , Kensuke Fukui , Motohiko Hirotsuka
发明人： Masahiko Samoto , Motohiro Maebuchi , Chiaki Miyazaki , Hirofumi Kugitani , Mitsutaka Kohno , Kensuke Fukui , Motohiko Hirotsuka
IPC分类号： A23J1/14 , A23C11/10 , A23J3/16 , A23L1/20
CPC分类号： A23C11/103 , A23J1/14 , A23J3/16 , A23L11/05 , A23V2002/00 , A23V2200/326 , A23V2200/3262 , A23V2250/5488
摘要： Disclosed is a process for fractionating soybean protein into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency, which relates to a fractionation technique for soybean protein into proteins having characteristic properties (7S globulin, 11S globulin and a lipophilic protein) and which is a process practicable at a food industrial level. It is found that soybean protein can be fractionated into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency by extracting soybean milk from processed soybean which has been subjected to a water-insolubilization treatment specific to a desired protein and fractionating the resulting soybean milk or soybean curd refuse into the desired protein.
摘要翻译：公开了一种将大豆蛋白分离成高纯度的7S球蛋白，11S球蛋白或亲脂性蛋白质的方法，其效率高，其涉及将大豆蛋白质分解成具有特征性质（7S球蛋白，11S球蛋白和亲脂性蛋白质）的蛋白质的分馏技术），这是在食品工业层面可行的过程。发现大豆蛋白可以高效纯化，分离成7S球蛋白，11S球蛋白或亲脂性蛋白质，通过从经加工的大豆中提取豆浆，将其进行对所需蛋白质特异性的水不溶化处理，并分级所得到的豆奶或大豆凝乳拒绝进入所需的蛋白质。

8. 发明申请

US20090232958A1 Fractionated soybean protein material, processed soybean suitable for the material , and processes for production of the soybean protein material and the processed soybean 有权
标题翻译：分批的大豆蛋白材料，适合该材料的加工大豆，以及大豆蛋白材料和加工大豆的生产方法
公开(公告)号：US20090232958A1
公开(公告)日：2009-09-17
申请号：US11921237
申请日：2006-05-30
申请人： Masahiko Samoto , Motohiro Maebuchi , Chiaki Miyazaki , Hirofumi Kugitani , Mitsutaka Kohno , Kensuke Fukui , Motohiko Hirotsuka
发明人： Masahiko Samoto , Motohiro Maebuchi , Chiaki Miyazaki , Hirofumi Kugitani , Mitsutaka Kohno , Kensuke Fukui , Motohiko Hirotsuka
IPC分类号： A23C11/10 , A23L1/20 , A23C20/02
CPC分类号： A23C11/103 , A23J1/14 , A23J3/16 , A23L11/05 , A23V2002/00 , A23V2200/326 , A23V2200/3262 , A23V2250/5488
摘要： Disclosed is a process for fractionating soybean protein into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency, which relates to a fractionation technique for soybean protein into proteins having characteristic properties (7S globulin, 11S globulin and a lipophilic protein) and which is a process practicable at a food industrial level. It is found that soybean protein can be fractionated into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency by extracting soybean milk from processed soybean which has been subjected to a water-insolubilization treatment specific to a desired protein and fractionating the resulting soybean milk or soybean curd refuse into the desired protein.
摘要翻译：公开了一种将大豆蛋白分离成高纯度的7S球蛋白，11S球蛋白或亲脂性蛋白质的方法，其效率高，其涉及将大豆蛋白质分解成具有特征性质（7S球蛋白，11S球蛋白和亲脂性蛋白质）的蛋白质的分馏技术），这是在食品工业层面可行的过程。发现大豆蛋白可以高效纯化，分离成7S球蛋白，11S球蛋白或亲脂性蛋白质，通过从经加工的大豆中提取豆浆，将其进行对所需蛋白质特异性的水不溶化处理，并分级所得到的豆奶或大豆凝乳拒绝进入所需的蛋白质。

9. 发明授权

US07186425B2 Composition for diminishing neutral fat in blood 有权
标题翻译：用于减少血液中的中性脂肪的组合物
公开(公告)号：US07186425B2
公开(公告)日：2007-03-06
申请号：US10381700
申请日：2001-09-28
申请人： Mitsutaka Kohno , Motohiko Hirotsuka , Toshiaki Aoyama , Kiyoharu Takamatsu , Yukio Hashimoto , Makoto Kito
发明人： Mitsutaka Kohno , Motohiko Hirotsuka , Toshiaki Aoyama , Kiyoharu Takamatsu , Yukio Hashimoto , Makoto Kito
IPC分类号： A61K36/00
CPC分类号： A61K38/168 , A23J3/16 , A61K36/48 , A61K38/011
摘要： The present invention provides a neutral fat reducing composition which reduces a blood neutral fat safely and efficiently, and whose active ingredient is a soybean protein containing 50% or more of a 7S globulin fractionated from a soybean protein and 0.2% or less of phytate based on the proteins. Its effect is further enhanced by removing a oil-body-associated protein and reducing a chloroform methanol-extractable oil fraction.
摘要翻译：本发明提供一种中性脂肪减少组合物，其安全有效地降低血液中性脂肪，其活性成分是含有50％以上的从大豆蛋白质分出的7S球蛋白和0.2％以下植酸盐的大豆蛋白，基于蛋白质。通过除去油体相关蛋白质并还原氯仿甲醇可萃取油馏分，进一步提高其效果。

10. 发明授权

US4501694A Phosphorylated soybean protein 失效
标题翻译：磷酸化大豆蛋白
公开(公告)号：US4501694A
公开(公告)日：1985-02-26
申请号：US566024
申请日：1983-12-27
申请人： Motohiko Hirotsuka , Makoto Kito
发明人： Motohiko Hirotsuka , Makoto Kito
IPC分类号： A23J1/14 , A23J3/00 , A23J3/16 , C07K1/113 , C07K14/00 , C07K14/415
CPC分类号： A23J3/16
摘要： A novel phosphorylated soybean protein showing good functional properties at a wide pH range including an acidic pH range which comprises soybean protein and ortho-phosphate bonded to lysine and histidine residue constituents of the soybean protein, the ratio of bonded phosphorus to nitrogen in the soybean protein being 25 .mu.g/mg nitrogen or more and the isoelectric point of the phosphorylated soybean protein being pH 3.5 or lower.
摘要翻译：一种新的磷酸化大豆蛋白，其在宽pH范围内显示出良好的功能特性，包括酸性pH范围，其包括与大豆蛋白的赖氨酸和组氨酸残基成分结合的大豆蛋白和原磷酸盐，大豆蛋白中结合磷与氮的比例为25μg/ mg以上的氮或更多，磷酸化大豆蛋白的等电点为pH3.5或更低。

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