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1. 发明专利

JP2004300114A Peptide mixture, method for producing the same and agent for suppressing secretion of apolipoprotein-b 有权
公开(公告)号：JP2004300114A
公开(公告)日：2004-10-28
申请号：JP2003098101
申请日：2003-04-01
申请人： Fuji Oil Co Ltd , 不二製油株式会社
发明人： INOUE NAHO , NAGAO KOJI , KAN ZUIEI , YANAGIDA AKIYOSHI , NAKAMORI TOSHIHIRO , FURUTA HITOSHI
IPC分类号： A23L1/305 , A23J3/34 , A61K38/00 , A61P3/04 , A61P3/10 , A61P9/10 , A61P9/12 , C07K14/415 , C12P21/00
摘要： PROBLEM TO BE SOLVED: To provide an agent for suppressing the secretion of apolipoprotein-B by using an oligopeptide mixture effective for suppressing the secretion of apolipoprotein-B as an active component. SOLUTION: The agent for suppressing the secretion of apolipoprotein-B contains, as an active component, an oligopeptide mixture obtained by hydrolyzing a protein with an enzyme and having an average molecular weight of 200-5,000, an acidic amino acid ratio of 30-70 wt.% and a basic amino acid ratio of 10-30 wt.% in the total amino acid composition. COPYRIGHT: (C)2005,JPO&NCIPI

2. 发明专利

JP2010018523A Peptidic hypolipidemic agent 有权
标题翻译： PEPTIDIC HYPOLICICIC AGENT
公开(公告)号：JP2010018523A
公开(公告)日：2010-01-28
申请号：JP2008177843
申请日：2008-07-08
申请人： Fuji Oil Co Ltd , Saga Univ , 不二製油株式会社 , 国立大学法人佐賀大学
发明人： YANAGIDA AKIYOSHI , NAGAO KOJI , NAKAMORI TOSHIHIRO , FURUTA HITOSHI , TAKAMATSU SEIJI
IPC分类号： A61K38/00 , A23L1/305 , A61P3/06 , A61P9/10 , A61P43/00
摘要： PROBLEM TO BE SOLVED: To provide a highly safe hypolipidemic agent considering that lipid metabolism abnormality, which is a main symptom among metabolic syndrome having constituted a public problem, causes hyperlipidemia, fatty liver, arteriosclerotic diseases and the like. SOLUTION: An effective material for medical treatments and for foods for specific health care is obtained as the highly safe hypolipidemic agent by batching-off of a dipeptide having a specific amino acid sequence of Ser-Tyr, Val-Lys or Lys-Ala as a sequence in a soybean protein from a decomposate of the soybean protein or by a dipeptide synthesis. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：考虑到构成公共问题的代谢综合征中的主要症状的脂质代谢异常引起高脂血症，脂肪肝，动脉硬化疾病等，提供高度安全的降血脂药。解决方案：作为高度安全的降血脂药物，通过分批具有Ser-Tyr，Val-Lys或Lys-特异性氨基酸序列的二肽获得用于医疗和用于特定保健的食品的有效材料， Ala作为大豆蛋白质从大豆蛋白质的分解物或二肽合成中的序列。版权所有（C）2010，JPO＆INPIT

3. 发明专利

JPH11279203A Water soluble soybean polysaccharide, and its production and use thereof 失效
标题翻译：水溶性大豆多糖，以及其生产和使用
公开(公告)号：JPH11279203A
公开(公告)日：1999-10-12
申请号：JP8307298
申请日：1998-03-30
申请人： Fuji Oil Co Ltd , 不二製油株式会社
发明人： FURUTA HITOSHI , TAKAHASHI TARO , TOBE JUNKO , MOMEN RYOSUKE
IPC分类号： C08B37/00
摘要： PROBLEM TO BE SOLVED: To obtain water soluble soybean polysaccharides by using soybean or a treated soybean material as a raw material, capable of freely adjusting the viscosity and gel strength of the solution thereof and also expanding the stable pH range of an acidic milky beverage.
SOLUTION: This method for producing water soluble soybean polysaccharides is characterized in that the water soluble polysaccharides obtained by extracting soybean or a treated soybean material, is treated for desalting and purifying in an acidic range, and a use of the water soluble soybean polysaccharides in which water the soluble soybean polysaccharides are made to contain ≤3 wt.% ash component in solid portion thereof by treating the water soluble polysaccharides with desalting and purifying in an acidic range, and the solution is thickened or gelled by coexisting the water soluble soybean polysaccharides or neutralized materials thereof by an alkali hydroxide with a polyvalent cation in an aqueous solution.
COPYRIGHT: (C)1999,JPO
摘要翻译：要解决的问题：通过使用大豆或经处理的大豆原料作为原料获得水溶性大豆多糖，能够自由调节其溶液的粘度和凝胶强度，并且还可以扩大酸性乳状饮料的稳定的pH范围。解决方案：这种生产水溶性大豆多糖的方法的特征在于通过提取大豆或经处理的大豆原料获得的水溶性多糖，在酸性范围内进行脱盐和纯化，并使用其中的水溶性大豆多糖使可溶性大豆多糖通过在酸性范围内通过脱盐和纯化处理水溶性多糖而使可固体部分含有<= 3重量％的灰分成分，并且通过共存水溶性大豆多糖而使溶液变稠或凝胶或者通过碱金属氢氧化物与多价阳离子在水溶液中中和的物质。

4. 发明专利

JP2004041239A Stabilizer containing pectin originating from root vegetable, acidic protein food using the same and method for producing the food 有权
公开(公告)号：JP2004041239A
公开(公告)日：2004-02-12
申请号：JP2003380148
申请日：2003-11-10
申请人： Fuji Oil Co Ltd , 不二製油株式会社
发明人： TAKAHASHI TARO , FURUTA HITOSHI , TOBE JUNKO , KIWATA RYOSUKE
IPC分类号： A23C9/152 , A23F5/14 , A23L2/38 , A23L2/70 , A23L29/00 , A23L29/20 , A23L1/03 , A23L1/05
摘要： PROBLEM TO BE SOLVED: To provide an stabilizer using a specific pectin obtained from root vegetables especially from potatoes, to provide an acidic protein food stable in acidic pH region above the isoelectric point of the protein, and to provide a method for producing the food. SOLUTION: The acidic protein food comprises pectin obtained by hot-water extraction of root vegetables at pH3.8 to pH5.3. And the pectin is included together with one or more selected from a group consisting of pectin originating from apple, pectin originating from citrus, water-soluble soybean polysaccharides, carboxymethyl cellulose sodium, propylene glycol alginate, carrageenan, microcrystalline cellulose, chitosan, organic acid salts, polyphosphates, emulsifiers and thermally modified proteins. COPYRIGHT: (C)2004,JPO

5. 发明专利

JP2011147462A Method for improving bubble retention in sparkling beverage 审中-公开
标题翻译：改善泡沫饮料中泡沫保持性的方法
公开(公告)号：JP2011147462A
公开(公告)日：2011-08-04
申请号：JP2011105779
申请日：2011-05-11
申请人： Fuji Oil Co Ltd , 不二製油株式会社
发明人： TAKAHASHI TARO , FURUTA HITOSHI , NISHIZAWA MIKIKO
IPC分类号： A23L11/00 , C12C5/02 , C12C7/28 , C12G3/02
CPC分类号： C12C5/02 , A23L2/40 , A23L2/52 , A23L2/54 , A23L29/206 , A23V2002/00 , C12G3/04 , A23V2200/204 , A23V2250/5488
摘要： PROBLEM TO BE SOLVED: To improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer, a beer like alcoholic sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a soda pop, lemon pop, a cream soda, etc. SOLUTION: There is provided a method for improving bubble retention comprising addition of a water-soluble soybean polysaccharide which is produced by the heat-extraction from a soybean or a processed product of soybean preferably excluding an acidic region of pH ranging from 3.0 to 3.5 at a temperature of 100°C or higher, to the malt alcoholic beverage such as a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt or a carbonated refreshing beverage such as a soda pop. The bubble retention effects of the invention is effective in bubble retention of a short time, especially bubble retention within 10 minutes, the bubble retention effects is highly maintained. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：为了改善泡沫饮料，例如包括啤酒，啤酒如酒精发泡液的麦芽酒精饮料中的气泡保持性，不含任何麦芽制成的起泡酒类饮料和包含苏打水的碳酸饮料清新饮料流行，柠檬流行，奶油苏打等。解决方案：提供了一种改善泡泡保留的方法，包括加入通过从大豆或加工产品的热提取产生的水溶性大豆多糖优选在100℃以上的温度下排除pH范围为3.0〜3.5的酸性区域的大豆，例如啤酒和起泡酒等麦芽酒精饮料，不含麦芽或碳酸饮料的饮料制成的起泡酒类饮料如苏打水。本发明的气泡保留效果在短时间内气泡保持有效，特别是在10分钟内保持气泡，保持气泡保持效果。版权所有（C）2011，JPO＆INPIT

6. 发明专利

JP2005013116A Feed for eel fingerling 有权
标题翻译：饲料用于鳗鱼指纹
公开(公告)号：JP2005013116A
公开(公告)日：2005-01-20
申请号：JP2003183308
申请日：2003-06-26
申请人： Fisheries Research Agency , Fuji Oil Co Ltd , Nippon Suisan Kaisha Ltd , 不二製油株式会社 , 日本水産株式会社 , 独立行政法人水産総合研究センター
发明人： TANAKA HIDEKI , NOMURA KAZUHARU , SHIOTANI ITARU , NAKAMORI TOSHIHIRO , FURUTA HITOSHI
IPC分类号： A23K1/18 , A23K1/10 , A23K1/16
CPC分类号： Y02A40/818
摘要： PROBLEM TO BE SOLVED: To provide feed for eel fingerling for growing/metamorphosing eel fingerling to elver. SOLUTION: The feed for eel fingerling contains a krill decomposition product and/or a soy peptide subjected to phytic acid decreasing treatment. The krill decomposition product is such one as to use krill intrinsic enzymes for decomposition treatment and be further heated and degenerated. The soy peptide subjected to phytic acid decreasing treatment is obtained by making protease and phytase act on soy proteins, and contains not more than 1 wt.% of phytic acid. The feed can grow eel fingerling to elver and is formulated with the egg component of a living thing. The egg component is derived from fish egg or hen's egg. The feed contains highly unsaturated fatty acid-containing oil and fat. Eel seeds and saplings are raised using the feed for eel fingerling. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：为鳗鱼种子提供饲料，用于种植/变质鳗鱼鱼苗到elver。解决方案：鳗鱼的饲料含有经过植酸降解处理的磷虾分解产物和/或大豆肽。磷虾分解产物是一种使用磷虾固有酶进行分解处理并进一步加热和退化的产物。通过使蛋白酶和植酸酶作用于大豆蛋白而获得植酸降解处理的大豆肽，并且含有不超过1重量％的植酸。饲料可以将鳗鱼种植到elver，并用生物的蛋部分配制。鸡蛋成分来源于鱼卵或鸡蛋。饲料含有高度不饱和脂肪酸的油脂。鳗鱼种子和幼苗用鳗鱼种子饲料饲养。版权所有（C）2005，JPO＆NCIPI

7. 发明专利

JP2004261159A Emulsifiable soybean protein and method for producing emulsified composition using the same 审中-公开
公开(公告)号：JP2004261159A
公开(公告)日：2004-09-24
申请号：JP2003057470
申请日：2003-03-04
申请人： Fuji Oil Co Ltd , 不二製油株式会社
发明人： FURUTA HITOSHI , UCHIUMI SHIGERU
IPC分类号： A23L29/10 , A23J1/14 , A23J3/16 , A61K8/06 , A61K8/64 , A61K8/96 , A61K47/42 , B01F17/30 , A23L1/035
摘要： PROBLEM TO BE SOLVED: To provide emulsifiable soybean protein extremely excellent in emulsifiability and emulsion stability and to provide an emulsified composition using the protein. SOLUTION: The emulsifiable soybean protein is obtained by heating the hydrate of soybean curd refuse under acidity so as to subject fibers and proteins contained in the soybean curd refuse to acid decomposition and water solubilize the product, and extracting and separating from an insoluble fraction with a high content of the protein, produced after removing water-soluble fractions of the product, based on the knowledge that the protein thus obtained has high emulsion force and emulsion stability. COPYRIGHT: (C)2004,JPO&NCIPI

8. 发明专利

JP2004208636A Quality improver for processed cereal food product and processed cereal food product having improved quality 审中-公开
公开(公告)号：JP2004208636A
公开(公告)日：2004-07-29
申请号：JP2003000909
申请日：2003-01-07
申请人： Fuji Oil Co Ltd , 不二製油株式会社
发明人： HATTORI MITSUO , FURUTA HITOSHI
IPC分类号： A23L7/10 , A23L7/109 , A23L1/10 , A23L1/16
摘要： PROBLEM TO BE SOLVED: To provide a method for suppressing the deterioration of quality such as taste, palatability and flavor in the case of eating a cold-stored and distributed processed cereal food product as it is, after thawing at a low temperature or reheating the food product, and provide a food product resistant to quality deterioration. SOLUTION: The quality improver for the processed cereal food product is composed of soybean polysaccharides combined with a branched cyclic dextrin. The food product having suppressed deterioration of the loosening property, palatability and taste can be produced by adding the improver components to a cereal raw material in an amount of 0.01-4 wt.% each based on the food product. COPYRIGHT: (C)2004,JPO&NCIPI

9. 发明专利

JP2959387B2 Candy production methods 失效
公开(公告)号：JP2959387B2
公开(公告)日：1999-10-06
申请号：JP5728194
申请日：1994-03-28
申请人：不二製油株式会社
发明人： TAKAHASHI TARO , MAEDA JUICHI , FURUTA HITOSHI , KURITA HIROKO
IPC分类号： A23G3/34 , A23G3/00

10. 发明专利

JP2001354702A PECTIN, MANUFACTURING METHOD THEREFOR, ACIDIC PROTEIN FOODSTUFF USING THE SAME AND MANUFACTURING METHOD THEREFOR 失效
公开(公告)号：JP2001354702A
公开(公告)日：2001-12-25
申请号：JP2000179220
申请日：2000-06-15
申请人： FUJI OIL CO LTD
发明人： TAKAHASHI TARO , FURUTA HITOSHI , TOBE JUNKO
IPC分类号： A23C9/152 , A23C9/154 , A23F5/24 , A23L1/0522 , A23L19/10 , A23L29/10 , A23L29/231 , C08B37/00 , C08B37/06
摘要： PROBLEM TO BE SOLVED: To provide a pectin having good qualities by extracting from edible roots and a manufacturing method therefor and to provide as an acidic protein foodstuff using the pectin stable in a acidic pH range of not lower than the isoelectric point of the protein and a manufacturing method therefor. SOLUTION: When the pectin is extracted from edible roots, an emulsifier is added. Then, starches as impurities are made insoluble, and are isolated and eliminated to manufacture a highly pure pectin. An acidic protein foodstuff having good qualities is obtained by using the pectin.

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