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1. 发明专利

JP2006206713A Sterilized pectin and method for producing the same 审中-公开
标题翻译：灭菌剂及其制备方法
公开(公告)号：JP2006206713A
公开(公告)日：2006-08-10
申请号：JP2005019569
申请日：2005-01-27
申请人： Unitec Foods Co Ltd , ユニテックフーズ株式会社
发明人： SHIGA KENTARO , KIMURA SHINICHIRO , TAKIGAWA TOMOBI
IPC分类号： C08B37/06 , A23L2/42 , A23L29/20
摘要： PROBLEM TO BE SOLVED: To obtain sterilized pectin by killing pectin-derived Alicyclobacillus to the extent in which function of pectin is not spoiled and provide an efficient method for producing the same and a preferable application of the same. SOLUTION: The method for producing pectin is to wet grind pectin dispersed in an organic solvent by bead mill and kill bacteria of the genus Alicyclobacillus in pectin. It is preferable to grind pectin to have 0.1-1 μm average size. Sterilized pectin is preferably used for producing acidic beverages. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：待解决的问题：通过杀死果胶衍生的脂环链霉菌获得灭活果胶至果胶的功能未被破坏的程度，并提供其有效的制备方法及其优选应用。解决方案：生产果胶的方法是通过珠磨机将分散在有机溶剂中的果胶湿磨，并杀死果胶中脂环芽孢杆菌属的细菌。优选研磨平均粒径为0.1-1μm的果胶。杀菌果胶优选用于生产酸性饮料。版权所有（C）2006，JPO＆NCIPI

2. 发明专利

JP2007091662A Food composition for ameliorating arthralgia 有权
标题翻译：用于治疗ARTHRALGIA的食物组合物
公开(公告)号：JP2007091662A
公开(公告)日：2007-04-12
申请号：JP2005284865
申请日：2005-09-29
申请人： Unitec Foods Co Ltd , ユニテックフーズ株式会社
发明人： WATANABE HIROSHI , SHIGA KENTARO , KATSUKITA TAICHI
IPC分类号： A61K31/726 , A23L1/30 , A23L1/305 , A61K31/197 , A61K31/7008 , A61K31/7076 , A61K35/56 , A61K36/18 , A61K38/17 , A61P19/02 , A61P25/04 , A61P29/00 , A61P43/00
摘要： PROBLEM TO BE SOLVED: To provide a food composition having effects for ameliorating arthralgia larger than that of the conventional one, exhibiting the effects in a period shorter than that of the conventional one, and hardly causing relapse of the arthralgia even if the intake is stopped. SOLUTION: The food composition for ameliorating the arthralgia contains creatines, glucosamines and glycosaminoglycans as active ingredients. Preferably, the doses per day are regulated so as to be 0.3-5 g of the creatines, 0.1-2 g of the glucosamines and 0.1-2 g of the glycosaminoglycans. More preferably, one or more kinds selected from collagen, Perna viridis, linseed, MSM (methylsulfonylmethane), S-adenosylmethionine and Uncaria tomentosa are added thereto. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：为了提供具有改善关节痛的效果的食物组合物，其比常规的更大，具有比常规的更短的时间效果，并且几乎不引起关节痛的复发，即使摄入停止解决方案：用于改善关节痛的食物组合物含有肌酸，葡糖胺和糖胺聚糖作为活性成分。优选地，每天的剂量被调节为0.3-5g的肌酸，0.1-2g的葡糖胺和0.1-2g的糖胺聚糖。更优选添加从胶原，白僵菌，亚麻子，MSM（甲基磺酰基甲烷），S-腺苷甲硫氨酸和钩藤属植物中选出的一种或多种。版权所有（C）2007，JPO＆INPIT

3. 发明专利

JP2008228676A METHOD FOR EFFICIENTLY EXTRACTING β-GLUCAN FROM MUSHROOM 审中-公开
标题翻译：从高效液相色谱法高效提取β-GLUCAN的方法
公开(公告)号：JP2008228676A
公开(公告)日：2008-10-02
申请号：JP2007074523
申请日：2007-03-22
申请人： Ichimasa Kamaboko Co Ltd , Unitec Foods Co Ltd , ユニテックフーズ株式会社 , 一正蒲鉾株式会社
发明人： KAWAGUCHI NOBUHISA , ISHIHARA YASUYUKI , ISHII ERIKO , ASANO MOMOKO , SHIGA KENTARO , SHIOTANI TOSHIAKI
IPC分类号： C12P19/04 , A23L1/30
摘要： PROBLEM TO BE SOLVED: To provide a method for efficiently extracting high-concentration β-glucan than a conventional extraction method of β-glucan and to provide an extracted solution containing β-glucan obtained thereby in high concentration and foods, drugs and functional foods each of which contains the extracted solution.
SOLUTION: Mushrooms are treated with glucosidase alone or a combination of glucosidase with amylase, cellulase, galactosidase, hemicellulase, pectinase, glucanase, chitinase, invertase, trans-glucosidase, etc., to partially cleave a constituent fiber and then extracted with hot water to efficiently extract β-glucan.
COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：解决问题的方法：提供一种高效浓缩β-葡聚糖的高浓度β-葡聚糖的方法，其比较常规的β-葡聚糖提取方法，提供含有高浓度β-葡聚糖的提取液，食品，药物和功能性食品，其中每个含有提取的溶液。解决方案：将葡萄糖苷单独或葡萄糖苷酶与淀粉酶，纤维素酶，半乳糖苷酶，半纤维素酶，果胶酶，葡聚糖酶，几丁质酶，转化酶，转葡糖苷酶等组合进行处理，以部分切割成分纤维，然后用热水高效提取β-葡聚糖。版权所有（C）2009，JPO＆INPIT

4. 发明专利

JP2007274990A Refined peach resin and method for producing the same 审中-公开
标题翻译：精制涤纶树脂及其生产方法
公开(公告)号：JP2007274990A
公开(公告)日：2007-10-25
申请号：JP2006107036
申请日：2006-04-10
申请人： Unitec Foods Co Ltd , ユニテックフーズ株式会社
发明人： ASANO MOMOKO , SHIGA KENTARO , SHIOTANI TOSHIAKI
IPC分类号： A23L29/20 , A23L29/00
摘要： PROBLEM TO BE SOLVED: To obtain a refined peach resin having peculiar flavor as peach resin and no uncomfortable smell, and suitable for using as a food additive, and to provide a method for effectively producing the peach resin. SOLUTION: The refined peach resin is obtained by using as the raw material, an unrefined solid of peach sap, adjusted in water content to ≤20 wt.%. The method for producing the refined peach resin comprises mixing the raw material with water, keeping 0-12 h of soaking time in water, heating the raw material mixed water to melt the raw material, and removing impurities from the product followed by drying. It is preferable to take a method of crushing the unrefined solid of peach sap followed by mixing with water. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：待解决的问题：为了获得具有特殊风味的桃树脂，并且没有不舒服的气味，并且适合用作食品添加剂，并且提供了有效地生产桃树脂的方法。
解决方案：通过使用调整水含量≤20重量％的桃汁的未精制固体作为原料获得精制桃树脂。精制桃树脂的制造方法包括将原料与水混合，在水中保持0-12小时的均热时间，加热原料混合水以熔化原料，并从产物中除去杂质，然后干燥。优选将桃汁的未精制固体粉碎，然后与水混合的方法。版权所有（C）2008，JPO＆INPIT

5. 发明专利

JP2007039408A Pulverized creatine and method for producing the same 审中-公开
标题翻译：制浆原料及其制造方法
公开(公告)号：JP2007039408A
公开(公告)日：2007-02-15
申请号：JP2005227709
申请日：2005-08-05
申请人： Unitec Foods Co Ltd , ユニテックフーズ株式会社
发明人： KATSUKITA TAICHI , SHIGA KENTARO , SHIOTANI TOSHIAKI
IPC分类号： A61K31/197 , A23L1/305 , A61K9/14 , A61K9/70 , A61P3/00
摘要： PROBLEM TO BE SOLVED: To provide creatine excellent in absorbability to organisms and having large solubility to water and to provide a method for readily producing creatine and widen use target and use range of a conventional creatine thereby. SOLUTION: The pulverized creatine has ≤2 μm average particle diameter. In the pulverized creatine, absorption from the skin is made possible and/or water-soluble property of the creatine is ≥2 wt.% at 10°C. The method for producing the pulverized creatine having ≤2 μm average particle diameter comprises dispersing creatine into an nonaqueous solvent and pulverizing the dispersed creatine with a bead mill having ≤1 mm bead size. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供对生物体的吸收性优异并且对水具有大溶解度的肌酸，并提供容易地产生肌酸和扩大使用目标的方法和常规肌酸的使用范围。
解决方案：粉碎的肌酸具有≤2μm的平均粒径。在粉碎的肌酸中，在10℃下使皮肤吸收和/或肌酸的水溶性为≥2重量％。制造平均粒径≤2μm的粉碎肌酸的方法包括将肌酸分散在非水溶剂中，并用珠粒尺寸≤1mm的珠磨机粉碎分散的肌酸。版权所有（C）2007，JPO＆INPIT

6. 发明专利

JP2007014230A Method for producing gel-like molded food 审中-公开
标题翻译：生产凝胶状食品的方法
公开(公告)号：JP2007014230A
公开(公告)日：2007-01-25
申请号：JP2005196993
申请日：2005-07-06
申请人： Unitec Foods Co Ltd , ユニテックフーズ株式会社
发明人： SHIGA KENTARO , ASANO MOMOKO , WATANABE HIROSHI
IPC分类号： A23L21/10
摘要： PROBLEM TO BE SOLVED: To provide a novel method for producing gel-like molded food enabling production of multilayer-structure gel-like molded food and gel-like molded food having multilayer structure and also excellent in heat resistance, and formation of gel-like molded food into an arbitrary shape or size. SOLUTION: The method for producing gel-like molded food comprises the following process: gelatinizing pectin-containing sol while making the gelatinization power of the pectin still alive to obtain the pectin-containing gel having a desired shape; forming the obtained pectin-containing gel into a desired shape followed by soaking the pectin-containing gel into liquid containing divalent metal ions and pectin methyl esterase to obtain multilayer-structure gel-like molded food; further heating the multilayer-structure gel-like molded food for enhancement of the heat resistance to produce the gel-like molded food. The method facilitates production of the gel-like molded food the outer skin of which is in a gel state and the inner part of which is in a sol state or a liquid state, noodle-like food, heat-resistant jelly, multilayer pudding, jelly different in flavors of the outer skin and the inner part from each other. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种生产凝胶状模制食品的新方法，可以生产具有多层结构并且耐热性优异的多层结构凝胶状模制食品和凝胶状模制食品，并且形成凝胶状模制食品成任意形状或大小。＆lt; P＆gt;解决方案：凝胶状成型食品的制造方法包括以下工序：使含有果胶的溶胶凝胶化，同时使果胶的凝胶化功能仍然存活，得到具有所需形状的含果胶凝胶; 将所得到的含有果胶的凝胶成形为所需形状，然后将含有果胶的凝胶浸入含有二价金属离子和果胶甲基酯酶的液体中，得到多层结构凝胶状成型食品; 进一步加热多层结构的凝胶状模制食品以提高耐热性，以产生凝胶状模制食品。该方法有助于外皮处于凝胶状态并且其内部处于溶胶状态或液体状态的面状食品，耐热果冻，多层布丁，果冻的外皮和内部的味道彼此不同。版权所有（C）2007，JPO＆INPIT

7. 发明专利

JP2008099559A Physical property improver for grain processed food 审中-公开
标题翻译：谷物加工食品物理改良
公开(公告)号：JP2008099559A
公开(公告)日：2008-05-01
申请号：JP2006282102
申请日：2006-10-17
申请人： Unitec Foods Co Ltd , ユニテックフーズ株式会社
发明人： ASANO MOMOKO , SHIGA KENTARO , SHIOTANI TOSHIAKI
IPC分类号： A23L7/109 , A21D2/36 , A23L7/10
摘要： PROBLEM TO BE SOLVED: To provide physical property improver for grain processed food enabling grain processed food to keep easiness of getting loose, storability, appearance, palate feeling, flavor and the like for a long time. SOLUTION: The physical property improver for grain processed food contains a peach resin. The processed food is obtained by kneading the physical property improver into the grain processed food or applying the improver to the surface of the food. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：为了使谷物加工食品能够长时间保持容易松散，保存性，外观，腭感，风味等的粮食加工食品的物理性能改进剂。
解决方案：粮食加工食品的物理性能改进剂含有桃树脂。加工食品通过将物理性能改进剂捏合到谷物加工食品中或将改良剂施用到食物的表面而获得。版权所有（C）2008，JPO＆INPIT

8. 发明专利

JP2006174789A Method for thickening or gelatinizing polysaccharide 审中-公开
标题翻译：多糖或凝胶化方法
公开(公告)号：JP2006174789A
公开(公告)日：2006-07-06
申请号：JP2004373364
申请日：2004-12-24
申请人： Unitec Foods Co Ltd , ユニテックフーズ株式会社
发明人： SHIGA KENTARO
IPC分类号： A23L29/20 , A61K9/06 , A61K47/36 , A61K47/38
摘要： PROBLEM TO BE SOLVED: To provide an easy method for thickening or gelatinizing low-concentration polysaccharide solution or dispersing liquid, an easy method for thickening or gelatinizing polysaccharide solution or dispersing liquid without heating and cooling and adding other components such as positive ion and sugar, and an easy method for thickening or gelatinizing polysaccharide solution or dispersing liquid in a short time in a condition of suppressing salt concentration and sugar concentration low. SOLUTION: This method for thickening or gelatinizing the polysaccharide solution or dispersing liquid comprises arranging an electrode to charge with electricity in the solution or dispersing liquid obtained by dissolving or dispersing polysaccharide such as pectin and gellan gum in an aqueous medium. It is preferable to use polysaccharide having concentration allowing no gelatinization in an untreated condition, and properties of thickening or gelatinizing with the addition of positive ion. An insoluble electrode is used for the electrode, and there is no limitation in voltage, electric current and energizing time. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：为了提供一种用于增稠或凝胶化低浓度多糖溶液或分散液体的容易方法，一种容易的方法是增稠或凝胶化多糖溶液或分散液体而不加热和冷却并加入其它成分如正离子和糖，并且在抑制盐浓度和糖浓度低的条件下，在短时间内增稠或糊化多糖溶液或分散液的容易方法。解决方案：用于使多糖溶液或分散液增稠或凝胶化的方法包括将溶液中分散的电极或通过将多糖例如果胶和绞兰胶溶解或分散在水性介质中而获得的分散液中的电极进行设置。优选在未处理条件下使用浓度不允许凝胶化的多糖，以及加入阳离子的增稠或凝胶化的性质。电极使用不溶性电极，电压，电流和通电时间没有限制。版权所有（C）2006，JPO＆NCIPI

9. 发明专利

JP2005185132A Slightly acidic low-viscosity milky beverage 审中-公开
标题翻译：轻度酸性低粘度奶昔饮料
公开(公告)号：JP2005185132A
公开(公告)日：2005-07-14
申请号：JP2003428700
申请日：2003-12-25
申请人： Unitec Foods Co Ltd , ユニテックフーズ株式会社
发明人： SHIGA KENTARO , OKADA MARI
IPC分类号： A23C9/152 , A23C9/13 , A23L2/38 , A23L2/42
摘要： PROBLEM TO BE SOLVED: To provide a novel slightly acidic low-viscosity milky beverage which does not lose stability and maintains favorable flavor even after long preservation. SOLUTION: This slightly acidic low-viscosity milky beverage contains 0.01-1 wt.% of pectin, 0.05-3 wt.% of gum arabic and 0.01-1 wt.% of a citrate as stabilizers, and has pH 4.6-5.4, viscosity of ≤20mPa s and a solid concentration of milk protein of 0.1-8 wt.%. The milky beverage having the above formulation and properties, is sterilized with heat, and has no coagulation of protein. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：提供一种新颖的微酸性低粘度乳液饮料，即使在长时间保存后也不失去稳定性并保持良好的风味。
解决方案：该微酸性低粘度乳液饮料含有0.01-1重量％的果胶，0.05-3重量％的阿拉伯树胶和0.01-1重量％的作为稳定剂的柠檬酸盐，并且具有pH 4.6- 5.4，粘度≤20mPas，乳蛋白固体浓度为0.1-8重量％。具有上述配方和性质的乳状饮料用热灭菌，并且不凝结蛋白质。版权所有（C）2005，JPO＆NCIPI

10. 发明专利

JP2004121181A Coated food and method for producing the same 审中-公开
公开(公告)号：JP2004121181A
公开(公告)日：2004-04-22
申请号：JP2002294292
申请日：2002-10-07
申请人： Unitec Foods Co Ltd , ユニテックフーズ株式会社
发明人： SUGANO KIICHI , SHIGA KENTARO
IPC分类号： A23B4/10 , A23B7/16 , A23L1/00 , A23L1/05 , A23L3/3562
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a coated food without causing the spill of valuable components such as a tasty component and provide a coated food produced by the method. SOLUTION: The coated food is produced by coating the surface of a food with a thickener causing viscosity increase or gelation by the reaction with cation, a stabilizer, a paste or a gelling agent without heat-treating an immersion solution or adding a cation before coating. Gellan gum, pectin or alginic acids can be used as the thickener, stabilizer, paste or gelling agent. A high-quality food free from the spill-out of the tasty component, having high preservability and resistant to oxidation and drying can be produced by the method. The food to be coated is preferably meat or crustacean. COPYRIGHT: (C)2004,JPO

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