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11. 发明申请

US20090131699A1 Antioxidant and process for producing the same 审中-公开
标题翻译：抗氧化剂及其制备方法
公开(公告)号：US20090131699A1
公开(公告)日：2009-05-21
申请号：US12320006
申请日：2009-01-14
申请人： Akihiro Nakamura , Ryuji Yoshida , Hirokazu Maeda , Hitoshi Furuta , Yasuki Matsumura , Tomohiko Mori
发明人： Akihiro Nakamura , Ryuji Yoshida , Hirokazu Maeda , Hitoshi Furuta , Yasuki Matsumura , Tomohiko Mori
IPC分类号： C11B5/00 , C09K3/00
CPC分类号： A23L3/3472 , C09K15/34
摘要： It is intended to provide a method of practically obtaining a natural antioxidant, which gives a sense of security to consumers when added to foods, by efficiently taking out an antioxidant component from soybeans. It is confirmed that a hot water extract obtained by extracting a soybean seeds with hot water at a high temperature exceeding 100° C. under weakly acidic conditions has an antioxidant effect. A low-molecular weight fraction of this hot water extract is further fractionated by taking advantage of a difference in solubility in a water-containing organic solvent or using an appropriate filter suitable for the molecular weight size to thereby efficiently give a highly antioxidant fraction.
摘要翻译：旨在提供一种实际获得天然抗氧化剂的方法，其通过有效地从大豆中取出抗氧化成分而赋予消费者添加到食品时的安全感。证实通过在弱酸性条件下在高于100℃的高温下用热水提取大豆种子获得的热水提取物具有抗氧化作用。通过利用在含水有机溶剂中的溶解度差异或使用适合于分子量大小的适当的过滤器，将该热水提取物的低分子量馏分进一步分馏，从而有效地产生高度抗氧化的分数。

12. 发明授权

US06890578B1 Acidic protein foods, process for their production and stabilizer 失效
标题翻译：酸性蛋白质食品，其生产过程和稳定剂
公开(公告)号：US06890578B1
公开(公告)日：2005-05-10
申请号：US09936755
申请日：2000-07-04
申请人： Taro Takahasi , Junko Tobe , Hitoshi Furuta , Ryosuke Kiwata
发明人： Taro Takahasi , Junko Tobe , Hitoshi Furuta , Ryosuke Kiwata
IPC分类号： A23C9/13 , A23C9/137 , A23C9/154 , A23C9/156 , A23L2/38 , A23L2/52 , A23L2/62 , A23L2/68 , A23L29/00 , A23L29/20 , A23L29/231 , A23L1/0524 , A23L2/66
CPC分类号： A23L2/68 , A23C9/137 , A23C9/1542 , A23L2/52 , A23L29/231 , A23V2002/00 , A23V2250/5072
摘要： Acidic protein foods employing pectin which has been low-molecularized to a viscosity of no greater than 150 mPa·s as a stabilizer for the acidic protein foods, wherein the pectin is added at greater than 0.4 wt % to the acidic protein foods. It is possible to achieve a wider stable pH range and improvement in palatable texture due to lower viscosity of the products.
摘要翻译：使用已被低分子化至不超过150mPa.s的粘度的果胶作为酸性蛋白质食品的稳定剂的酸性蛋白质食品，其中以大于0.4重量％的酸性蛋白质食物添加果胶。由于产品粘度较低，可以实现更宽的稳定pH范围和改善口感质地。

13. 发明授权

US06569473B2 Process for production of water-soluble vegetable fibers, biodegradable film, paste, chewing gum and low calorie food products 失效
公开(公告)号：US06569473B2
公开(公告)日：2003-05-27
申请号：US09863404
申请日：2001-05-24
申请人： Hirokazu Maeda , Hitoshi Furuta , Chiemi Takei , Toshiaki Saito , Hiroyuki Mori , Kazunobu Tsumura
发明人： Hirokazu Maeda , Hitoshi Furuta , Chiemi Takei , Toshiaki Saito , Hiroyuki Mori , Kazunobu Tsumura
IPC分类号： A23A330
CPC分类号： A23G4/068 , A23G4/08 , A23G4/10 , A23G4/14 , A23L33/21 , Y10S426/804
摘要： There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of protein by degrading water-insoluble vegetable fibers containing protein under acidic conditions of at about the isoelectric point of the protein and at a temperature of 130° C. or lower. Biodegradable films, paste, chewing gum and low calorie food products using the water-soluble vegetable fibers are also disclosed.

14. 发明授权

US5985329A Particulate foods and pharmaceuticals coated with water-soluble hemicellulose 失效
标题翻译：颗粒状食品和涂有水溶性半纤维素的药物
公开(公告)号：US5985329A
公开(公告)日：1999-11-16
申请号：US707777
申请日：1996-09-04
申请人： Masanori Ogawa , Takehiko Ito , Chikako Ishigai , Hirokazu Maeda , Hitoshi Furuta , Mitsuo Hattori
发明人： Masanori Ogawa , Takehiko Ito , Chikako Ishigai , Hirokazu Maeda , Hitoshi Furuta , Mitsuo Hattori
IPC分类号： A23G3/20 , A23L1/00 , A23L1/0534 , A23P1/08 , A61K9/36 , A61K9/50 , A61K47/38 , B05D1/02 , A61K9/14
CPC分类号： A23G3/2084 , A23G3/2092 , A23L29/262 , A23P20/105 , A23P20/15 , A23P20/18 , A61K9/5042
摘要： A coated product in the form of solid particles of a food or pharmaceutical wherein the particles are each coated with a water-soluble hemicellulose. The water-soluble hemicellulose has a viscosity in the range of from 50 to 1,000 mPa.multidot.s at 25.degree. C. when dissolved in water in an amount of 10% by weight and has a reducing sugar content of 5% by weight or less and an amino acid content, as measured by assay with 2,4,6-trinitrobenezene sulfonic acid, of 1.0% by weight or less.
摘要翻译：以食品或药物的固体颗粒形式的涂覆产品，其中颗粒各自涂覆有水溶性半纤维素。水溶性半纤维素的溶解度为10〜10重量％，还原糖含量为5重量％以下，在25℃下的粘度为50〜1000mPax，氨基通过用2,4,6-三硝基苯磺酸测定测定的酸含量为1.0重量％以下。

15. 发明授权

US08337932B2 Bubble stabilizer and sparkling beverage containing the same 有权
标题翻译：泡沫稳定剂和含有相同的泡沫饮料
公开(公告)号：US08337932B2
公开(公告)日：2012-12-25
申请号：US12312778
申请日：2007-11-22
申请人： Taro Takahashi , Hitoshi Furuta , Mikiko Nishizawa
发明人： Taro Takahashi , Hitoshi Furuta , Mikiko Nishizawa
IPC分类号： A23L1/20
CPC分类号： C12C5/02 , A23L2/40 , A23L2/52 , A23L2/54 , A23L29/206 , A23V2002/00 , C12G3/04 , A23V2200/204 , A23V2250/5488
摘要： The object is to improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a soda pop and a cream soda. Disclosed is a bubble stabilizer comprising, as an active ingredient, a water-soluble soybean polysaccharide which is produced by the heat-extraction from a soybean or a processed product of a soybean at a pH lower than the isoelectric point of a soybean protein and ranging from 2.4 to 4.0 at a temperature of 100° C. or higher. The bubble stabilizer can be added to a 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 and a lemon soda to thereby improve the bubble retention in the beverage.
摘要翻译：本发明的目的是改善泡沫饮料，例如包括啤酒和起泡酒的麦芽酒精饮料，不含任何麦芽制成的起泡酒类饮料和包含苏打水和碳酸氢钠的碳酸饮料。公开了一种泡沫稳定剂，其包含作为活性成分的水溶性大豆多糖，其通过从大豆或大豆加工产物在大豆蛋白的等电点的pH下进行热提取而产生，并测定范围在100℃以上的温度下为2.4〜4.0。气泡稳定剂可以添加到麦芽酒精饮料如啤酒和起泡酒，不含任何麦芽制成的起泡酒类饮料或碳酸饮料如苏打水和柠檬苏打，从而改善泡沫保持性饮料。

16. 发明授权

US06833151B2 Pectins, process for producing the same, acidic protein foods with the use of the same and process for the production thereof 失效
标题翻译：果胶，生产相同的方法，使用相同的酸性蛋白质食品及其生产方法
公开(公告)号：US06833151B2
公开(公告)日：2004-12-21
申请号：US10049570
申请日：2002-02-14
申请人： Taro Takahashi , Hitoshi Furuta , Junko Tobe
发明人： Taro Takahashi , Hitoshi Furuta , Junko Tobe
IPC分类号： A23L10524
CPC分类号： C08B37/0048 , A23C9/1542 , A23F5/243 , A23L29/10 , A23L29/219 , A23L29/231 , C08B37/0045
摘要： There are provided high quality pectins obtained by extraction from root vegetables, a process for their production, acidic protein foods that are stable in an acidic pH range above the isoelectric point of their proteins and are obtained using the pectins, and a process for their production. By adding an emulsifier during extraction of pectins from root vegetables for insolubilization of the starch impurities for their separation and removal, it is possible to produce highly pure pectins, which may be used to obtain acidic protein foods of satisfactory quality.
摘要翻译：提供通过从根蔬菜中提取的高质量果胶，其生产方法，在其蛋白质的等电点上方的酸性pH范围内稳定并且使用果胶得到的酸性蛋白质食物及其生产方法。通过在从根蔬菜提取果胶中添加乳化剂，使淀粉杂质不溶解分离和去除，可以制备高纯度的果胶，可用于获得质量令人满意的酸性蛋白质食品。

17. 发明授权

US5733367A Cement composition 失效
标题翻译：水泥组成
公开(公告)号：US5733367A
公开(公告)日：1998-03-31
申请号：US673188
申请日：1996-06-27
申请人： Koichi Soeda , Katsuo Hosono , Hiroshi Hayashi , Kazuo Yamada , Makoto Matsuhisa , Satoru Ashiyahara , Hirokazu Maeda , Hitoshi Furuta , Mitsuo Hattori
发明人： Koichi Soeda , Katsuo Hosono , Hiroshi Hayashi , Kazuo Yamada , Makoto Matsuhisa , Satoru Ashiyahara , Hirokazu Maeda , Hitoshi Furuta , Mitsuo Hattori
IPC分类号： C04B24/04 , C04B24/38 , C04B28/02 , C04B111/21 , C04B111/62 , C04B24/10
CPC分类号： C04B24/383 , C04B2111/21 , C04B2111/62
摘要： A cement composition comprising a cement base and hemicellulose. The cement composition produces reduced efforescence and less bleeding. Self-leveling materials containing the cement composition also produce reduced efforescence and less bleeding and exhibit improved surface adhesion strength.
摘要翻译：一种包含水泥基和半纤维素的水泥组合物。水泥组合物产生减少的出血和较少的出血。包含水泥组合物的自流平材料还产生减少的渗透和较少的渗透并且表现出改善的表面粘附强度。

18. 发明授权

US06436334B1 Process for producing inorganic mold 失效
标题翻译：无机模具生产工艺
公开(公告)号：US06436334B1
公开(公告)日：2002-08-20
申请号：US08647562
申请日：1996-05-14
申请人： Mitsuo Hattori , Hitoshi Furuta , Hirokazu Maeda
发明人： Mitsuo Hattori , Hitoshi Furuta , Hirokazu Maeda
IPC分类号： C04B35632
CPC分类号： B22C1/2293 , C04B35/6365 , C04B35/66
摘要： A process for producing inorganic molds involving molding a kneaded mixture containing a particulate inorganic material and water, which process comprises adding water-soluble hemicellulose to the kneaded mixture. The process provides inorganic molds with excellent dispersion stability of the inorganic material particles and improved plasticity, workability including fillability and shape retention, as well as strength.
摘要翻译：一种制造无机模具的方法，包括模制含有颗粒状无机材料和水的混炼混合物，该方法包括向捏合的混合物中加入水溶性半纤维素。该方法提供无机模具具有优异的无机材料颗粒的分散稳定性和改善的可塑性，可加工性，包括填充性和形状保持性以及强度。

19. 发明申请

US20100028486A1 BUBBLE STABILIZER AND SPARKLING BEVERAGE CONTAINING THE SAME 有权
标题翻译：泡沫稳定剂和含有它的泡沫饮料
公开(公告)号：US20100028486A1
公开(公告)日：2010-02-04
申请号：US12312778
申请日：2007-11-22
申请人： Taro Takahashi , Hitoshi Furuta , Mikiko Nishizawa
发明人： Taro Takahashi , Hitoshi Furuta , Mikiko Nishizawa
IPC分类号： C12H1/14
CPC分类号： C12C5/02 , A23L2/40 , A23L2/52 , A23L2/54 , A23L29/206 , A23V2002/00 , C12G3/04 , A23V2200/204 , A23V2250/5488
摘要： The object is to improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a soda pop and a cream soda. Disclosed is a bubble stabilizer comprising, as an active ingredient, a water-soluble soybean polysaccharide which is produced by the heat-extraction from a soybean or a processed product of a soybean at a pH lower than the isoelectric point of a soybean protein and ranging from 2.4 to 4.0 at a temperature of 100° C. or higher. The bubble stabilizer can be added to a 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 and a lemon soda to thereby improve the bubble retention in the beverage.
摘要翻译：本发明的目的是改善泡沫饮料，例如包括啤酒和起泡酒的麦芽酒精饮料，不含任何麦芽制成的起泡酒类饮料和包含苏打水和碳酸氢钠的碳酸饮料。公开了一种泡沫稳定剂，其包含作为活性成分的水溶性大豆多糖，其通过从大豆或大豆加工产物在大豆蛋白的等电点的pH下进行热提取而产生，并测定范围在100℃以上的温度下为2.4〜4.0。气泡稳定剂可以添加到麦芽酒精饮料如啤酒和起泡酒，不含任何麦芽制成的起泡酒类饮料或碳酸饮料如苏打水和柠檬苏打，从而改善泡沫保持性饮料。

20. 发明授权

US06280526B1 Process for production of water-soluble vegetable fibers, biodegradable film, paste, chewing gum and low calorie food products 失效
标题翻译：生产水溶性植物纤维，生物可降解膜，糊剂，口香糖和低热量食品的方法
公开(公告)号：US06280526B1
公开(公告)日：2001-08-28
申请号：US09389623
申请日：1999-09-03
申请人： Hirokazu Maeda , Hitoshi Furuta , Chiemi Takei , Toshiaki Saito , Hiroyuki Mori , Kazunobu Tsumura
发明人： Hirokazu Maeda , Hitoshi Furuta , Chiemi Takei , Toshiaki Saito , Hiroyuki Mori , Kazunobu Tsumura
IPC分类号： C13K102
CPC分类号： A23G4/068 , A23G4/08 , A23G4/10 , A23G4/14 , A23L33/21 , Y10S426/804
摘要： There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of protein by degrading water-insoluble vegetable fibers containing protein under acidic conditions of at about the isoelectric point of the protein and at a temperature of 130° C. or lower. Biodegradable films, paste, chewing gum and low calorie food products using the water-soluble vegetable fibers are also disclosed.
摘要翻译：公开了一种以高产率生产水溶性植物纤维的方法，其中使蛋白质降解所引起的蛋白质或氨基酸的污染最小化，使蛋白质降解的水不溶性植物纤维在约等于等电点的酸性条件下降解蛋白质，温度为130℃以下。还公开了使用水溶性植物纤维的生物可降解膜，糊剂，口香糖和低热量食品。

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