会员体验
专利管家(专利管理)
工作空间(专利管理)
风险监控(情报监控)
数据分析(专利分析)
侵权分析(诉讼无效)
联系我们
交流群
官方交流:
QQ群: 891211   
微信请扫码    >>>
现在联系顾问~
热词
    • 5. 发明专利
    • Low-salt soy sauce
    • 低盐大豆
    • JP2006087328A
    • 2006-04-06
    • JP2004275040
    • 2004-09-22
    • Kikkoman Corpキッコーマン株式会社
    • YAMAKOSHI JUNMATSUMOTO HIROSUKESAITO MINORUAOTA HITOMINAKAHARA TAKEHARUFUKUDA MASARUOGUMA TETSUYAFUJII NORIKAZU
    • A23L1/238A23L1/305
    • A23L33/185A23L27/50A23V2002/00A23V2200/326A23V2250/5488
    • PROBLEM TO BE SOLVED: To provide low-salt soy sauce having good flavor, remarkably suppressing the blood pressure elevation, preventing cardiac hypertrophy, and usable as special nutritious food. SOLUTION: The low-salt soy sauce is obtained through adding 1.0-10.0 wt.% of potassium chloride, and 0.1-5.0 wt.% of γ-aminobutyric acid to low-salt soy sauce. Alternatively, KCl-containing low-salt soy sauce is obtained by (1) a method using mixed solution of KCl and salt as mother water in an ordinary soy sauce production process, (2) a method where soy sauce obtained by using salt water as mother water is added to soy sauce obtained by desalinating salt via electrodialysis, membrane treatment or the like, or some other method, and the γ-aminobutyric acid is added to the KCl-containing low-salt soy sauce to obtain the low-salt soy sauce having a salt concentration of 0-10 wt.%, and containing 1.0-10.0 wt.% of potassium chloride and 0.1-5.0 wt.% of the γ-aminobutyric acid. COPYRIGHT: (C)2006,JPO&NCIPI
    • 要解决的问题:提供具有良好风味的低盐酱油,显着抑制血压升高,预防心脏肥大,并可用作特殊营养食品。

      解决方案:通过向低盐酱油中加入1.0-10.0重量%的氯化钾和0.1-5.0重量%的γ-氨基丁酸,可以得到低盐酱油。 或者,通过(1)在普通酱油生产方法中使用KCl和盐的混合溶液作为母水的方法获得含KCl的低盐酱油,(2)通过使用盐水获得的酱油 将母水加入到通过电渗析,膜处理等进行盐水脱盐获得的酱油中,或者其他方法,将γ-氨基丁酸加入到含有KCl的低盐酱油中以获得低盐大豆 盐浓度为0〜10重量%的酱油,含有1.0-10.0重量%的氯化钾和0.1-5.0重量%的γ-氨基丁酸。 版权所有(C)2006,JPO&NCIPI

    • 6. 发明专利
    • Antithrombotic food and beverage
    • 抗生素食品和饮料
    • JP2005124517A
    • 2005-05-19
    • JP2003365414
    • 2003-10-27
    • Kikkoman Corpキッコーマン株式会社
    • YAMAKOSHI JUNSATO TAKUYAUCHIDA RIICHIROTOKUTAKE SHOICHISAITO MINORUKIKUCHI MAMORUYODA TAKASHIABE KATSUSATO
    • C12G3/12A23L1/30A61K36/899A61P7/02A61P9/10C12F3/10A61K35/78
    • PROBLEM TO BE SOLVED: To provide foods and beverages exhibiting antithrombotic effect in antithrombotic foods and beverages effectively utilizing distillation residue which is a waste product for production of Shochu (Japanese distilled spirit). SOLUTION: The antithrombotic food and beverage comprise a distillation residue, obtained as a by-product of Shochu produced by a conventional method by using barley, rye, naked barley, adlay, etc., as a raw material, in which the majority of the residue is treated as an industrial waste, particularly a distillation residue of Shochu using barley as a raw material as an active ingredient. The antithrombotic food and beverage are obtained by adding the distillation residue to various kinds of foods and beverages. The distillation residue is formed in powder, tablet, capsule, etc., to provide a health food or the distillation residue is added to various kinds of beverages, e.g. an alcoholic beverage such as Shochu or a fruit-containing beverage, isotonic beverage, etc. to provide the antithrombotic food and beverage. COPYRIGHT: (C)2005,JPO&NCIPI
    • 要解决的问题:提供在抗血栓形成食品和饮料中显示抗血栓形成作用的食品和饮料,有效地利用作为生产烧酒(日本蒸馏酒)的废弃产物的蒸馏残渣。 解决方案:抗血栓形成的食品和饮料包含蒸馏残渣,作为通过使用大麦,黑麦,裸大麦,adlay等作为原料以常规方法生产的Shochu的副产物获得,其中 大部分残留物作为工业废物处理,特别是使用大麦作为原料作为活性成分的Shochu的蒸馏残渣。 通过将蒸馏残渣加入到各种食品和饮料中来获得抗血栓形成的食物和饮料。 蒸馏残留物以粉末,片剂,胶囊等形成,以提供保健食品,或将蒸馏残余物加入到各种饮料中。 诸如烧酒或含果实饮料的酒精饮料,等渗饮料等,以提供抗血栓形式的食物和饮料。 版权所有(C)2005,JPO&NCIPI