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1. 发明专利

JP2006149340A Method for producing thermally irreversible dry food 审中-公开
标题翻译：生产热不可逆干食物的方法
公开(公告)号：JP2006149340A
公开(公告)日：2006-06-15
申请号：JP2004349081
申请日：2004-12-01
申请人： Nippon Jifuii Shokuhin Kk , Shimizu Kagaku Kk , 日本ジフィー食品株式会社 , 清水化学株式会社
发明人： SHIMIZU TOSHIO , OKA YOSHIHIRO , KANEKO TADASHI , SHONO FUTOSHI , MAE MASAHIRO
IPC分类号： A23L3/40 , A23L3/44
摘要： PROBLEM TO BE SOLVED: To provide a thermally irreversible dry food which is suitable for eating and has good restorability. SOLUTION: This method for producing the thermally irreversible dry food comprises adding a starch compound and a coagulant to a material containing glucomannan as a main ingredient to produce the thermally irreversible gelled product, adding a saccharide to the gelled product, and then subjecting the mixture to a dehydration treatment for reducing the water content. For example, the method for producing the thermally irreversible dry food comprises (a) a process for mixing and swelling glucomannan with water and a starch compound, (b) a process for adding an alkaline coagulant to the swollen mixture and then continuously extruding the mixture into hot water, (c) a process for adding a saccharide to the thermally irreversible gelled product obtained in the process (b), and (d) a process for freezing and vacuum-drying the saccharide-added mixture. A raw material containing the glucomannan in an amount of ≥50% or tuberous roots of devil's-tongue are used as a raw material. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：提供适合于进食并具有良好恢复性的热不可逆干食物。解决方案：用于制造热不可逆干燥食品的方法包括将淀粉化合物和凝结剂添加到含有葡甘露聚糖作为主要成分的物质中以产生热不可逆胶凝产物，向凝胶产物中加入糖，然后该混合物进行脱水处理以降低含水量。例如，热不可逆干燥食品的制造方法包括（a）将葡甘露聚糖与水和淀粉化合物混合并溶胀的方法，（b）向该溶胀混合物中添加碱性凝结剂，然后连续挤出混合物的方法（c）向步骤（b）中得到的热不可逆凝胶体中加入糖的方法，（d）冷冻和真空干燥加糖混合物的方法。使用含有≥50％的葡萄糖聚糖或恶魔根茎的原料作为原料。版权所有（C）2006，JPO＆NCIPI

2. 发明专利

JP2004097148A Method for preventing transfer of coloring matter and water content in food product 有权
公开(公告)号：JP2004097148A
公开(公告)日：2004-04-02
申请号：JP2002266713
申请日：2002-09-12
申请人： Shimizu Kagaku Kk , 清水化学株式会社
发明人： SHIMIZU HIDEKI , SHIMIZU TOSHIO
IPC分类号： A23L29/20 , A23L19/00 , A23L1/05 , A23L1/212
摘要： PROBLEM TO BE SOLVED: To prevent transfer of coloring matter and water content in a food product having high water content. SOLUTION: The method for preventing transfer of coloring matter and water content in the food product comprises adding a thickening polysaccharide or at least one kind of material selected from the thickening polysaccharide, oil and fat and water-insoluble dietary fiber to the food product containing either one or both of an edible material having high water content and a fruit. Sol-like devil's tongue powder or glucomannan or a material obtained by dissolving devil's tongue refined flour in water or pasted glucomannan is used as the thickening polysaccharide. Guar gum, Tara gum, gelatin, locust bean gum, sodium alginate, pectin, agar, curdlan, xanthan gum, carrageenan, chitin, chitosan, starch, casein, pullulan, or the like, can be used as the thickening polysaccharide. The glucomannan used has 10-350 μm average particle diameter and is powdery and contains 0.1-2 wt.% thickening polysaccharide. COPYRIGHT: (C)2004,JPO

3. 发明专利

JP2003055233A IgE ANTIBODY-SUPPRESSING AGENT AND FOOD 有权
标题翻译： IgE抗体抑制剂和食物
公开(公告)号：JP2003055233A
公开(公告)日：2003-02-26
申请号：JP2001237993
申请日：2001-08-06
申请人： New Food Creation Gijutsu Kenkyu Kumiai , Nishikawa Rubber Co Ltd , Shimizu Kagaku Kk , ニューフード・クリエーション技術研究組合 , 清水化学株式会社 , 西川ゴム工業株式会社
发明人： ONISHI NOBUKAZU , HASHIMOTO KUNIHIKO , SHIMIZU TOSHIO
IPC分类号： A23L1/30 , A23L1/0528 , A23L1/308 , A61K9/14 , A61K9/20 , A61K9/48 , A61K31/736 , A61P11/06 , A61P17/00 , A61P27/16 , A61P29/00 , A61P37/08 , A61P43/00 , C08B37/00
CPC分类号： A61K31/736 , A23L29/244 , A23L33/21 , A23V2002/00 , A23V2250/5058
摘要： PROBLEM TO BE SOLVED: To provide a safe and readily ingestible IgE antibody-suppressing agent or food capable of suppressing an IgE antibody value in vivo, preventing onset of allergic diseases such as atopic dermatitis, bronchitis and allergic rhinitis and improving a clinical picture even when these diseases are affected. SOLUTION: This IgE antibody-suppressing agent comprises glucomannan. Preferably the glucomannan has a shape of refined flour of devil's tongue and >=95% dietary fiber content and the glucomannan is readily water-soluble. Preferably, the glucomannan is subjected to powering treatment in order to make the glucomannan readily water-soluble. Preferably the powered glucomannan has >=1,000,000 weight average molecular weight and
摘要翻译：要解决的问题：提供一种安全且容易摄取的IgE抗体抑制剂或能够在体内抑制IgE抗体值的食品，防止过敏性皮炎，支气管炎和过敏性鼻炎等过敏性疾病的发病，甚至即使在这些疾病都受到影响。解决方案：该IgE抗体抑制剂包括葡甘露聚糖。优选地，葡甘露聚糖具有恶魔舌头的精制粉末的形状，并且> = 95％的膳食纤维含量，并且葡甘露聚糖容易溶于水。优选地，葡甘露聚糖进行动力处理以使葡甘露聚糖容易溶于水。优选地，动力葡甘露聚糖具有> = 1,000,000重均分子量和<=100μm平均粒径，并且在室温下达到1％水溶液以获得粘度峰所需的时间在30分钟内。 IgE抗体抑制剂具有粉末，胶囊，片剂，丸剂或颗粒剂的形式。

4. 发明专利

JP2006160672A Allergy inhibitor, food, allergy-inhibiting method using the same, immunosuppressed animal and method for making the same 审中-公开
标题翻译：过敏抑制剂，食品，使用其的过敏抑制方法，免疫抑制动物及其制备方法
公开(公告)号：JP2006160672A
公开(公告)日：2006-06-22
申请号：JP2004355090
申请日：2004-12-08
申请人： Hiroshima Univ , Nishikawa Rubber Co Ltd , Shimizu Kagaku Kk , 国立大学法人広島大学 , 清水化学株式会社 , 西川ゴム工業株式会社
发明人： ONISHI NOBUKAZU , ONO KAZUHISA , KAWAMOTO MASAJI , SHIMIZU TOSHIO
IPC分类号： A61K31/715 , A23K1/16 , A23L1/30 , A61K31/722 , A61K31/723 , A61P29/00 , A61P37/08 , C08B37/00 , C08B37/08
摘要： PROBLEM TO BE SOLVED: To provide an IgE antibody inhibitor which inhibits the production of IgE in a living body, can prevent and improve the crisis of allergic diseases such as atopic dermatitis, bronchial asthma, and allergic rhinitis, and can safely and easily be taken, and to provide a food raw material, and the like. SOLUTION: This allergy inhibitor is characterized by containing polysaccharide fine particles. The polysaccharide fine particles are preferably chitosan or xanthan gum having an average particle diameter of ≤50 μm. The form of the allergy inhibitor includes powder, capsules, tablets and granules. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：为了提供抑制活体中IgE产生的IgE抗体抑制剂，可以防止和改善过敏性皮炎，支气管哮喘和过敏性鼻炎等过敏性疾病的危机，并且可以安全地和容易地被摄取，并提供食品原料等。解决方案：该过敏抑制剂的特征在于含有多糖微粒。多糖微粒优选为平均粒径≤50μm的壳聚糖或黄原胶。过敏抑制剂的形式包括粉剂，胶囊，片剂和颗粒剂。版权所有（C）2006，JPO＆NCIPI

5. 发明专利

JP2004329089A Method for producing glucomannan gel with reduced odor 审中-公开
公开(公告)号：JP2004329089A
公开(公告)日：2004-11-25
申请号：JP2003128400
申请日：2003-05-06
申请人： O'will Corp , Shimizu Kagaku Kk , オーウイル株式会社 , 清水化学株式会社
发明人： SHIMIZU TOSHIO , AOGAKI TOSHIHIDE
IPC分类号： A23L29/244 , A23L21/10 , A23L1/0528 , A23L1/06
摘要： PROBLEM TO BE SOLVED: To provide a method for producing glucomannan gel such as devil's tongue with reduced odorous component. SOLUTION: The method for producing the glucomannan gel comprises adding water to a glucomannan-based food material such as devil's tongue bulb or refined devil's tongue powder to swell the food material followed by adding an alkaline coagulant to the swollen glucomannan and then heating. In the above process, an organic acid salt functioning to reduce odorous component is added to the coagulant prior to starting the glucomannan swelling, alternatively the organic acid salt is added to the food material followed by addition of water, wherein 0.03-10 pt(s). wt. of the organic acid salt may be added based on 1 pt. wt. of the food material. COPYRIGHT: (C)2005,JPO&NCIPI

6. 发明专利

JP2013103922A Sustained-release composition 有权
标题翻译：持续释放组合物
公开(公告)号：JP2013103922A
公开(公告)日：2013-05-30
申请号：JP2011250430
申请日：2011-11-16
申请人： Shimizu Kagaku Kk , 清水化学株式会社
发明人： SHIMIZU HIDEKI , SHIMIZU TOSHIO , SHIMIZU RYUSUKE
IPC分类号： A61K47/36 , A61K9/22 , A61K9/52 , A61K47/10 , A61K47/26
摘要： PROBLEM TO BE SOLVED: To provide a sustained-release composition of a drug that uses glucomannan as an excipient component.SOLUTION: The sustained-release composition includes particulate glucomannan having an average particle diameter of 50 μm or less mixed with a drug, as at least a part of the excipient component, and a sugar alcohol, a carbohydrate or polysaccharide gum as further excipient components, and forms matrix gel in which the glucomannan absorbs water to contain the drug when administering the composition. A capsule agent formed by filling the sustained-release composition, and a tablet formed by subjecting powder in which a lubricant is mixed with the sustained-release composition to direct compression-molding are provided.
摘要翻译：待解决的问题：提供使用葡甘露聚糖作为赋形成分的药物的持续释放组合物。解决方案：持续释放组合物包括平均粒径为50μm以下的颗粒状葡甘露聚糖，其与作为至少一部分赋形成分的药物混合，以及糖醇，碳水化合物或多糖胶，进一步赋形剂组分，并且形成基质凝胶，其中当施用组合物时，葡甘露聚糖吸收水以容纳药物。提供通过填充缓释组合物形成的胶囊剂和通过将与缓释组合物混合的润滑剂的粉末直接进行压缩成型而形成的片剂。版权所有（C）2013，JPO＆INPIT

7. 发明专利

JP2010259356A Method for imparting shape-retaining property to flexible food material 有权
标题翻译：用于将形状保持性能锁定到柔性食品材料的方法
公开(公告)号：JP2010259356A
公开(公告)日：2010-11-18
申请号：JP2009112090
申请日：2009-05-01
申请人： Shimizu Kagaku Kk , Sumiyoshi Co Ltd , 株式会社スミヨシ , 清水化学株式会社
发明人： ARAKI YOSHINOBU , SHIMIZU TOSHIO
IPC分类号： A23L29/20 , A21D2/18 , A21D2/36 , A21D13/04 , A21D13/08 , A23G1/00 , A23G1/30 , A23L21/10 , A23L27/60
摘要： PROBLEM TO BE SOLVED: To provide a method for imparting shape-retaining property to a flexible food material by which the shape-retaining property is imparted to a flowable food. SOLUTION: The method for imparting the shape-retaining property to the flexible food material includes adding a gelling agent containing 0.3-50 wt.% of a purified glucomannan and one or more kinds of thickening polysaccharides to the flexible food material which has flexibility and of which the molding is impossible at least in a production process. Preferably, the gelling agent is obtained by adding a dietary fiber besides the thickening polysaccharides, and regulating the proportion of the thickening polysaccharides and the dietary fiber so as to be 50-99.7 wt.%. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供一种赋予可流动食品形状保持性的柔性食品材料赋予形状保持性的方法。解决方案：赋予柔性食品的形状保持性的方法包括将含有0.3-50重量％纯化的葡甘露聚糖和一种或多种增稠多糖的胶凝剂加入到具有柔性，至少在生产过程中模塑是不可能的。优选地，通过在增稠多糖之外添加膳食纤维，调节增稠多糖和膳食纤维的比例为50-99.7重量％来获得胶凝剂。版权所有（C）2011，JPO＆INPIT

8. 发明专利

JP2007029031A Mashed potato 有权
标题翻译：土豆泥
公开(公告)号：JP2007029031A
公开(公告)日：2007-02-08
申请号：JP2005218985
申请日：2005-07-28
申请人： Shimizu Kagaku Kk , 清水化学株式会社
发明人： SHIMIZU HIDEKI , SHIMIZU TOSHIO
IPC分类号： A23L19/15 , A23L29/20
CPC分类号： A23L19/13 , A23L29/238
摘要： PROBLEM TO BE SOLVED: To obtain mashed potato enabling such amounts of its intake as to exert the functionality of konjak mannan enough, and rich in water-holding tendency, shape-retaining tendency, taste, flavor, etc. SOLUTION: The mashed potato is obtained by incorporating dough with konjak mannan containing ≥50 wt.% konjak mannan but incorporating no coagulant; wherein the average particle size of the konjak mannan is ≤177μm. Specifically, the mashed potato is obtained by compounding about 100 pts.wt. of water in 1 pt. of konjak mannan so as to incorporate the dough with 0.2-30 wt.% of the konjak mannan. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：获得土豆泥，使其摄入量足以发挥魔芋甘露聚糖的功能，并具有丰富的持水趋势，保持成分的趋势，味道，风味等。解决方案：土豆泥是通过将面团与含有≥50重量％魔芋甘露聚糖的魔芋甘露聚糖结合而成，但不含凝结剂; 其中魔芋甘露聚糖的平均粒径≤177μm。具体来说，土豆泥是通过混合约100重量份的水在1点。的魔芋甘露聚糖，以将面团加入0.2-30重量％的魔芋甘露聚糖。版权所有（C）2007，JPO＆INPIT

9. 发明专利

JP2008086254A Polysaccharide thickener-containing dietary fiber composition 有权
标题翻译：多糖加厚食品纤维组合物
公开(公告)号：JP2008086254A
公开(公告)日：2008-04-17
申请号：JP2006270325
申请日：2006-10-02
申请人： Shimizu Kagaku Kk , 清水化学株式会社
发明人： SHIMIZU HIDEKI , SHIMIZU TOSHIO
IPC分类号： A23L1/308 , A23L1/05
CPC分类号： A23L33/21 , A23L19/115 , A23L29/20 , A23L29/206 , A23L29/212 , A23L29/244 , A23L29/25 , A23L29/269 , A23L29/275
摘要： PROBLEM TO BE SOLVED: To provide a polysaccharide thickener-containing dietary fiber composition which comprises a dietary fiber composition containing Amorphophallus konjac as functional food easy to take or material for gradually disintegrating drugs. SOLUTION: The composition is produced by adding water to Amorphophallus konjac produced by separating and removing starch from tubers of Amorphophallus konjac K. Koch using alcohol and having an average molecular weight of ≥50,000, and an inclusion agent suppressing water absorption of the Amorphophallus konjac, and mixing them together. Another version of the polysaccharide thickener-containing dietary fiber composition is produced by adding water to at least one kind of polysaccharide thickeners comprising Amorphophallus konjac, Plantago ovata seed coat (Psyllium), carrageenan, xanthan gum, curdlan, pectin, gum arabic, alginic acid, chitin, chitosan, Guar gum, Gellan gum, tara gum, tamarind gum, tragacanth gum and pullulan, and an inclusion agent suppressing water absorption of the polysaccharide thickeners. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供含有多糖增稠剂的膳食纤维组合物，其包含作为容易摄取的功能性食品的Amorphophallus魔芋的膳食纤维组合物或逐渐崩解药物的材料。解决方案：通过将水添加到通过使用醇并且具有≥50,000的平均分子量的来自魔芋魔芋K.Koch的块茎分离和除去淀粉而产生的魔芋魔芋产生该组合物，以及抑制水分吸收的包合剂魔芋魔芋，并将它们混合在一起。通过向至少一种含有魔芋魔芋，车前子种子（车前子），角叉菜胶，黄原胶，凝胶多糖，果胶，阿拉伯树胶，海藻酸的多糖增稠剂中加入水来制备另一种含多糖增稠剂的膳食纤维组合物壳多糖，壳聚糖，瓜尔胶，结冷胶，塔拉胶，罗望子胶，黄蓍胶和支链淀粉，以及抑制多糖增稠剂吸水的包合剂。版权所有（C）2008，JPO＆INPIT

10. 发明专利

JP2008206404A Method for producing quick-soluble konjak mannan 有权
标题翻译：用于生产快速溶解性KONJAK MANNAN的方法
公开(公告)号：JP2008206404A
公开(公告)日：2008-09-11
申请号：JP2007043381
申请日：2007-02-23
申请人： Shimizu Kagaku Kk , 清水化学株式会社
发明人： SHIMIZU TOSHIO
IPC分类号： A23L29/20
摘要： PROBLEM TO BE SOLVED: To provide a method for producing quick-soluble konjak mannan which is brought into particulates to have an average particle diameter of ≤50 μm and a viscosity peak time of within 1 h. SOLUTION: This method for producing the quick-soluble konjak mannan comprises stirring in a stirring machine having a high speed rotary stirring wing, konjak mannan having glucomannan content of ≥50%, in a slurry condition of dispersing in 50%-90% of hydrous ethanol so as to bring an average particle diameter to ≤50 μm, and performing solid-liquid separation of the product followed by drying. COPYRIGHT: (C)2008,JPO&INPIT

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