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1. 发明授权

US10390544B2 Mung bean protein gel composition and cheese-like food 有权
公开(公告)号：US10390544B2
公开(公告)日：2019-08-27
申请号：US14778358
申请日：2014-03-07
申请人： FUJI OIL COMPANY LIMITED
发明人： Takayasu Motoyama , Shigeru Ashida
IPC分类号： A23L11/00 , A23C20/02 , A23C20/00 , A23J3/14 , A23L33/16 , A23L33/185
摘要： The invention provides a gelled composition of mung bean protein comprising a mung bean protein and an alkali metal ion, wherein the gelled composition of mung bean protein comprises the alkali metal ion at 50 mM or greater based on the total amount of the gelled composition of mung bean protein.

2. 发明授权

US09119406B2 Texture-improving agent for a starch processed food 有权
标题翻译：淀粉加工食品的纹理改良剂
公开(公告)号：US09119406B2
公开(公告)日：2015-09-01
申请号：US14004719
申请日：2012-03-21
申请人： Jiro Kanamori
发明人： Jiro Kanamori
IPC分类号： A23J3/16 , A21D2/26 , A23L1/305 , A23L1/10 , A23L1/16 , A23J1/14
CPC分类号： A23J3/16 , A21D2/266 , A23J1/14 , A23L7/101 , A23L7/109 , A23L33/185
摘要： Provided is a texture-improving agent for a starch processed food, which exhibits an effect of improving texture by being added to a starch processed food. By using a physical property-improving agent containing, as an active ingredient, a separated soybean protein composition obtained by drying in the form of an acid precipitate, a starch processed food having improved physical properties can be obtained. More specifically, the agent has an effect of improving physical properties and texture, for example, enhancing physical strength such as chewiness and elasticity, improving crispness and stickiness, and so on, and also has an effect of maintaining the improved properties and texture.
摘要翻译：本发明提供一种淀粉加工食品的纹理改良剂，其通过添加到淀粉加工食品中具有改善质感的效果。通过使用含有通过以酸沉淀形式干燥获得的分离的大豆蛋白组合物作为活性成分的物理性能改进剂，可以获得具有改善的物理性质的淀粉加工食品。更具体地，该试剂具有改善物理性质和质地的效果，例如增强诸如咀嚼性和弹性，改善脆性和粘性等的体力，并且还具有保持改进的性质和质地的效果。

3. 发明授权

US08865246B2 Oil or fat composition, chocolate and combined confectionery 有权
标题翻译：油或脂肪组成，巧克力和组合糖果
公开(公告)号：US08865246B2
公开(公告)日：2014-10-21
申请号：US14355307
申请日：2012-10-31
申请人： Fuji Oil Company Limited
发明人： Shigeki Mizushima , Hitomi Omori , Masayuki Matsui
IPC分类号： A23G1/00 , A23D9/00 , A23G1/36
CPC分类号： A23G1/36 , A23D9/00 , A23G1/38 , C11C3/10
摘要： Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance against cold blooming that is caused by the migration of oil or fat and softening of a chocolate, and enables the production of a chocolate having a high meltability in mouth; a chocolate using the oil or fat composition; and a combined confectionery using the chocolate.
摘要翻译：提供：油或脂肪组合物，其能够防止包含巧克力与油或脂肪基食品材料的组合的组合糖果中的油或脂肪的迁移，具有良好的抗寒霜的耐受性，由于油脂的迁移和巧克力的软化引起的，并且能够生产口中具有高熔融性的巧克力; 使用油或脂肪组合物的巧克力; 和使用巧克力的组合糖果。

4. 发明授权

US08367145B2 Acidic protein food or drink and material thereof 有权
标题翻译：酸性蛋白质食品或饮料及其材料
公开(公告)号：US08367145B2
公开(公告)日：2013-02-05
申请号：US12965039
申请日：2010-12-10
申请人： Kyoko Ishimoto , Tsutomu Saito , Toshio Kiriyama , Eiji Iwaoka
发明人： Kyoko Ishimoto , Tsutomu Saito , Toshio Kiriyama , Eiji Iwaoka
IPC分类号： A23J1/00
CPC分类号： A23G9/38 , A23L2/66 , A23L33/17
摘要： The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.
摘要翻译：本发明要解决的问题是提供一种含有酸性蛋白质的食品或饮料，其具有对在酸性条件下溶解的蛋白质具有缓和的涩味特性的良好风味，从而拓宽含蛋白质食品或饮料的风味品种。上述问题可以通过将水溶性多糖，水溶性碱性盐，有机酸的碱金属盐，碱性单糖，碱性寡糖等添加到含有在酸性溶解的蛋白质的食品或饮料中来解决从而减轻源于在酸性条件下溶解的蛋白质的涩味。

5. 发明授权

US08231923B2 Oily food material 有权
标题翻译：油性食品
公开(公告)号：US08231923B2
公开(公告)日：2012-07-31
申请号：US11795559
申请日：2006-01-27
申请人： Masako Okochi , Masayuki Matsui , Hideki Komai
发明人： Masako Okochi , Masayuki Matsui , Hideki Komai
IPC分类号： A23G1/00
CPC分类号： A23G1/36 , A23G1/38 , A23G1/56 , A23G2200/08
摘要： [PROBLEMS] To develop by an easy method an oily food material which, when eaten, gives a satisfactory and novel feeling in the mouth and which has high heat resistance.[MEANS FOR SOLVING PROBLEMS] In the oily food material, the particle size of solid ingredients other than the fat is kept at 30 μm or more, which is larger than in ordinary oily food materials represented by chocolate, and the proportion of StUSt to all fat is regulated to 30 wt % or higher. Furthermore, the fat content in the oily food material is 20-55%. Due to this constitution, the oily food material has significantly improved meltability in the mouth while retaining high heat resistance. It can be produced by an easy method.
摘要翻译： [问题]通过简单的方法开发油性食品，当食用时，在口中具有令人满意和新颖的感觉，并具有高耐热性。 [解决问题的手段]在油性食品中，脂肪以外的固体成分的粒径保持在比由巧克力代表的普通油性食品中大30μm以上，StUSt与全部的比例脂肪调节至30重量％以上。此外，油性食品中的脂肪含量为20-55％。由于这种结构，油性食品材料在保持高耐热性的同时具有显着改善口中的熔融性。它可以通过简单的方法生产。

6. 发明授权

US07851009B2 Process of making meat-like food products 有权
标题翻译：制作肉类食品的过程
公开(公告)号：US07851009B2
公开(公告)日：2010-12-14
申请号：US11471534
申请日：2006-06-21
申请人： Yasuyuki Nakano , Nozomi Harada , Hirohumi Kugitani
发明人： Yasuyuki Nakano , Nozomi Harada , Hirohumi Kugitani
IPC分类号： A23J1/00
CPC分类号： A23J3/08 , A23J3/16 , A23J3/227
摘要： The present invention provides a meat-like food material having a favorable flavor and a meat-like mouthfeel by heating and pressurizing ingredients including a vegetable protein ingredient, a milk whey protein ingredient and water as the main ingredients with an extruder to obtain a swollen product, and a fried meat-like food product by reconstituting said meat-like food material with a seasoning liquid followed by frying, as well as a glazed fried meat-like food product by coating said fried meat-like food product with a glaze.
摘要翻译：本发明提供一种具有良好风味和肉状口感的肉类食品，通过用挤出机加热和加压成分，包括植物蛋白成分，乳清蛋白成分和水作为主要成分，得到溶胀产物以及油炸肉类食品，通过将所述肉类食品与调味液重新煎炸，然后油炸，以及通过用釉料涂覆所述油炸肉类食品的釉面油炸肉类食品。

7. 发明授权

US07709044B2 Acidic soy protein gel foods and process for producing the same 有权
标题翻译：酸性大豆蛋白凝胶食品及其制造方法
公开(公告)号：US07709044B2
公开(公告)日：2010-05-04
申请号：US10525981
申请日：2003-08-28
申请人： Kyoko Ishimoto , Tsutomu Saito , Toshio Kiriyama , Eiji Iwaoka , Masako Yoshida
发明人： Kyoko Ishimoto , Tsutomu Saito , Toshio Kiriyama , Eiji Iwaoka , Masako Yoshida
IPC分类号： A23L1/20
CPC分类号： A23J3/16 , A23G3/44 , A23J1/14 , A23L21/10 , A23L33/185 , A23V2002/00 , A23V2200/228 , A23V2200/238 , A23V2250/5488 , A23V2250/5058 , A23V2250/606 , A23V2250/61 , A23V2250/507
摘要： The present invention is intended to provide acidic gel foods containing soybean protein to diversify means of taking soybean protein in daily eating habits. Using the acid-soluble soybean protein as specified in the description, an aqueous solution or an alcohol-containing aqueous solution of the protein is adjusted to pH 3 to 4.5. Then an acid having 2 or more acid groups per molecule or its salt or a salt of another acid is added thereto and the mixture is heated to form a gel. Thus, acidic gel foods including a jelly-like food favorable as a food can be obtained.
摘要翻译：本发明旨在提供含有大豆蛋白质的酸性凝胶食品，以使大豆蛋白质在日常饮食习惯中多样化。使用说明书中指定的酸溶性大豆蛋白，将该蛋白质的水溶液或含醇水溶液调节至pH3至4.5。然后向其中加入每分子具有2个或更多个酸基团的酸或其盐或另一种酸的盐，并将该混合物加热以形成凝胶。因此，可以获得含有作为食品有利的果冻状食品的酸性凝胶食品。

8. 发明申请

US20100040734A1 Cacao Husk-Derived Water-Soluble, Dietary Fiber, Process For Its Production, Foods and Beverages Containing It And Methods For Their Preparation 审中-公开
标题翻译：可可蛋黄素衍生的水溶性膳食纤维，其生产工艺，含有食品和饮料及其制备方法
公开(公告)号：US20100040734A1
公开(公告)日：2010-02-18
申请号：US12582410
申请日：2009-10-20
申请人： Akihiro Nakamura , Ryuji Yoshida , Hirokazu Maeda , Shushi Nagaoka
发明人： Akihiro Nakamura , Ryuji Yoshida , Hirokazu Maeda , Shushi Nagaoka
IPC分类号： A23L1/308 , A23L1/20 , A23L1/0522
CPC分类号： C09D105/14 , A21D2/36 , A23C9/1542 , A23F5/243 , A23G1/305 , A23G1/56 , A23G3/343 , A23G2200/00 , A23G2200/14 , A23L2/52 , A23L3/3463 , A23L3/3472 , A23L17/00 , A23L17/70 , A23L17/75 , A23L27/50 , A23L29/274 , A23L33/105 , A23L33/22 , A23P10/30 , A23P20/10 , A23P20/105 , C08B37/00 , C08B37/0057 , C08B37/006
摘要： It is an object of the invention to provide water-soluble dietary fiber obtained by hot water extraction from cacao husks, and to use the water-soluble dietary fiber for addition to acidic protein foods such as milk component-containing beverages, dispersion stabilizers for chocolate beverages and the like, coating agents with improved coatability, age resistors for starch-containing food products, and shelf-life extenders for foods and beverages which continue to maintain their microbiostatic properties even when added only in small amounts.
摘要翻译：本发明的目的是提供通过从可可皮中提取热水而获得的水溶性膳食纤维，并且使用水溶性膳食纤维加入酸性蛋白质食物中，例如含乳成分的饮料，用于巧克力的分散稳定剂饮料等，具有改进的涂布性的涂布剂，含淀粉食品的耐老化电阻器和用于食品和饮料的保质期补充剂，即使在少量添加时仍继续保持其微生物特性。

9. 发明授权

US07638643B2 Process for producing soybean saponin-containing material 失效
标题翻译：生产含大豆皂苷的材料的方法
公开(公告)号：US07638643B2
公开(公告)日：2009-12-29
申请号：US10507637
申请日：2003-03-11
申请人： Satoshi Wanezaki , Shinichi Tsuzaki , Hideo Araki
发明人： Satoshi Wanezaki , Shinichi Tsuzaki , Hideo Araki
IPC分类号： C11B1/00
CPC分类号： A61K31/704 , A23L33/105 , A23V2002/00 , A23V2250/21172
摘要： It is intended to easily separate saponins from isoflavones extracted from starting soybeans thereby giving highly pure saponins at a high yield on an industrial scale. Saponins can be highly efficiently separated from isoflavones by performing multistage extraction under mild conditions such that malonyl isoflavone glycoside, from among isoflavones contained in the starting soybeans, is not converted into isoflavone glycoside, acetyl isoflavone glycoside or isoflavone aglycon. Thus, highly pure saponins can be obtained at a high yield on an industrial scale.
摘要翻译：旨在容易地将皂甙与从起始大豆提取的异黄酮分离，从而以工业规模高产率提供高纯度皂苷。通过在温和条件下进行多级提取，皂甙可以高效地从异黄酮中分离，使得从起始大豆中含有的异黄酮中的丙二酰异黄酮糖苷不转化为异黄酮糖苷，乙酰异黄酮糖苷或异黄酮糖苷配基。因此，可以高产率在工业规模上获得高纯度皂苷。

10. 发明授权

US07588792B2 Production of extruded edible material 有权
标题翻译：生产挤出可食用材料
公开(公告)号：US07588792B2
公开(公告)日：2009-09-15
申请号：US11346384
申请日：2006-02-03
申请人： Hirofumi Kugitani , Yasuyuki Nakano , Nozomi Harada , Yasuo Ohtani
发明人： Hirofumi Kugitani , Yasuyuki Nakano , Nozomi Harada , Yasuo Ohtani
IPC分类号： A23L1/20
CPC分类号： A23J3/26 , A23L11/07 , A23L19/01 , A23L19/09
摘要： An extruded edible material having soybean protein and cabbage, wherein the content of cabbage is 0.05 to 8 parts by weight (as dry solids content) per 100 parts by weight of the soybean protein (as dry solids). In the extruded edible material, a peculiar flavor derived from soybean protein is improved.
摘要翻译：一种具有大豆蛋白质和卷心菜的挤出的可食用材料，其中白菜的含量相对于100重量份的大豆蛋白质（干燥固体）为0.05至8重量份（以干固体含量计）。在挤出的可食用材料中，来自大豆蛋白质的独特风味得到改善。

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