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1. 发明授权

US09101150B2 Application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage 有权
标题翻译：将减脂大豆蛋白物质用于含大豆原料的食品或饮料中
公开(公告)号：US09101150B2
公开(公告)日：2015-08-11
申请号：US14123850
申请日：2012-05-23
申请人： Masahiko Samoto , Jiro Kanamori , Masayuki Shibata , Tsukasa Kiyama , Masanobu Yanagisawa , Mai Kanda , Sayuri Kitagawa , Yuusuke Shishido , Shigeru Ashida , Takayasu Motoyama , Kumiko Yoshioka , Hirofumi Kugitani , Masashi Asanoma , Mitsutaka Kohno
发明人： Masahiko Samoto , Jiro Kanamori , Masayuki Shibata , Tsukasa Kiyama , Masanobu Yanagisawa , Mai Kanda , Sayuri Kitagawa , Yuusuke Shishido , Shigeru Ashida , Takayasu Motoyama , Kumiko Yoshioka , Hirofumi Kugitani , Masashi Asanoma , Mitsutaka Kohno
IPC分类号： A23C11/06 , A23C20/02 , A23J3/16 , A23L1/32 , A61K38/16 , A23C11/10 , A23L1/39 , A23G3/48 , A23G9/42 , A23L1/24 , A21D2/26 , A21D13/00 , A21D13/06 , A23G1/48
CPC分类号： A23C11/06 , A21D2/266 , A21D13/068 , A21D13/50 , A23C11/103 , A23C11/106 , A23C20/025 , A23G1/48 , A23G3/48 , A23G9/42 , A23L15/35 , A23L23/00 , A23L27/60 , A23V2002/00 , A23V2200/00 , A23V2200/122 , A61K38/168 , A23V2200/3324 , A61K2300/00
摘要： The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.
摘要翻译：本发明解决了提供大豆来源的含原料的食品或饮料的问题，其改善了大豆原料引起的大豆原料引起的草质味道和物理性质的问题，并显着提高了产品质量。含原料的食品或饮料，使用常规大豆原料如豆浆或豆腐。提供了一种乳替代组合物，一种蛋黄替代组合物和用于改善肾功能的组合物等，其特征在于包括相对于干材料至少具有总蛋白质和碳水化合物含量的减肥大豆蛋白材料 80重量％，相对于蛋白质含量小于10重量％的脂肪含量（作为氯仿/甲醇混合溶剂提取物），以及相对于相对于蛋白质含量的总消毒油和豆甾醇（作为植物来源的甾醇）含量为至少200mg 100克脂肪。还提供了使用这些组合物的各种含大豆衍生的含原料的食品和饮料。

2. 发明申请

US20060127552A1 Extruded edible material and its production 有权
标题翻译：挤压可食用材料及其生产
公开(公告)号：US20060127552A1
公开(公告)日：2006-06-15
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： A23L1/00
CPC分类号： A23J3/26 , A23L11/07 , A23L19/01 , A23L19/09
摘要： An extruded edible material comprising 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：包含大豆蛋白和卷心菜的挤出的可食用材料，其中白菜的含量相对于每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。

3. 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。

4. 发明授权

US09107428B2 Fractionated soybean protein material, processed soybean suitable for the material, and processes for production of the soybean protein material and the processed soybean 有权
标题翻译：分批的大豆蛋白材料，适合该材料的加工大豆，以及大豆蛋白材料和加工大豆的生产方法
公开(公告)号：US09107428B2
公开(公告)日：2015-08-18
申请号：US11921237
申请日：2006-05-30
申请人： Masahiko Samoto , Motohiro Maebuchi , Chiaki Miyazaki , Hirofumi Kugitani , Mitsutaka Kohno , Kensuke Fukui , Motohiko Hirotsuka
发明人： Masahiko Samoto , Motohiro Maebuchi , Chiaki Miyazaki , Hirofumi Kugitani , Mitsutaka Kohno , Kensuke Fukui , Motohiko Hirotsuka
IPC分类号： A23J1/14 , A23C11/10 , A23J3/16 , A23L1/20
CPC分类号： A23C11/103 , A23J1/14 , A23J3/16 , A23L11/05 , A23V2002/00 , A23V2200/326 , A23V2200/3262 , A23V2250/5488
摘要： Disclosed is a process for fractionating soybean protein into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency, which relates to a fractionation technique for soybean protein into proteins having characteristic properties (7S globulin, 11S globulin and a lipophilic protein) and which is a process practicable at a food industrial level. It is found that soybean protein can be fractionated into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency by extracting soybean milk from processed soybean which has been subjected to a water-insolubilization treatment specific to a desired protein and fractionating the resulting soybean milk or soybean curd refuse into the desired protein.
摘要翻译：公开了一种将大豆蛋白分离成高纯度的7S球蛋白，11S球蛋白或亲脂性蛋白质的方法，其效率高，其涉及将大豆蛋白质分解成具有特征性质（7S球蛋白，11S球蛋白和亲脂性蛋白质）的蛋白质的分馏技术），这是在食品工业层面可行的过程。发现大豆蛋白可以高效纯化，分离成7S球蛋白，11S球蛋白或亲脂性蛋白质，通过从经加工的大豆中提取豆浆，将其进行对所需蛋白质特异性的水不溶化处理，并分级所得到的豆奶或大豆凝乳拒绝进入所需的蛋白质。

5. 发明申请

US20090232958A1 Fractionated soybean protein material, processed soybean suitable for the material , and processes for production of the soybean protein material and the processed soybean 有权
标题翻译：分批的大豆蛋白材料，适合该材料的加工大豆，以及大豆蛋白材料和加工大豆的生产方法
公开(公告)号：US20090232958A1
公开(公告)日：2009-09-17
申请号：US11921237
申请日：2006-05-30
申请人： Masahiko Samoto , Motohiro Maebuchi , Chiaki Miyazaki , Hirofumi Kugitani , Mitsutaka Kohno , Kensuke Fukui , Motohiko Hirotsuka
发明人： Masahiko Samoto , Motohiro Maebuchi , Chiaki Miyazaki , Hirofumi Kugitani , Mitsutaka Kohno , Kensuke Fukui , Motohiko Hirotsuka
IPC分类号： A23C11/10 , A23L1/20 , A23C20/02
CPC分类号： A23C11/103 , A23J1/14 , A23J3/16 , A23L11/05 , A23V2002/00 , A23V2200/326 , A23V2200/3262 , A23V2250/5488
摘要： Disclosed is a process for fractionating soybean protein into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency, which relates to a fractionation technique for soybean protein into proteins having characteristic properties (7S globulin, 11S globulin and a lipophilic protein) and which is a process practicable at a food industrial level. It is found that soybean protein can be fractionated into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency by extracting soybean milk from processed soybean which has been subjected to a water-insolubilization treatment specific to a desired protein and fractionating the resulting soybean milk or soybean curd refuse into the desired protein.
摘要翻译：公开了一种将大豆蛋白分离成高纯度的7S球蛋白，11S球蛋白或亲脂性蛋白质的方法，其效率高，其涉及将大豆蛋白质分解成具有特征性质（7S球蛋白，11S球蛋白和亲脂性蛋白质）的蛋白质的分馏技术），这是在食品工业层面可行的过程。发现大豆蛋白可以高效纯化，分离成7S球蛋白，11S球蛋白或亲脂性蛋白质，通过从经加工的大豆中提取豆浆，将其进行对所需蛋白质特异性的水不溶化处理，并分级所得到的豆奶或大豆凝乳拒绝进入所需的蛋白质。

6. 发明申请

US20080280020A1 Process for Production of Soybean Puff 审中-公开
标题翻译：大豆粉生产工艺
公开(公告)号：US20080280020A1
公开(公告)日：2008-11-13
申请号：US11886158
申请日：2006-03-16
申请人： Hirofumi Kugitani , Tetsuo Sakata
发明人： Hirofumi Kugitani , Tetsuo Sakata
IPC分类号： A23L1/212
CPC分类号： A23G3/52 , A23L7/17 , A23L11/05 , A23L29/212 , A23P30/30
摘要： A process for producing a soybean puff comprising the steps of heating under pressure a water-bearing raw material comprising a soybean-derived defatted material and a starchy material and then extruding and expanding the resulting product to give the soybean puff, which process is characterized by the followings: (a) defatted soybean milk is the essential component of the soybean-derived defatted material; (b) the soybean-derived defatted material and the starchy material are used at the fractional ratios of 5 to 80 wt % (dry basis) and 20 to 95 wt % (dry basis), respectively; (c) the water-bearing raw material has a water content of 15 to 40 wt %; and (d) the temperature for the extrusion falls within the range of 130 to 200° C. The puff has an ingenuous taste for soybean and good feeling in the mouth.
摘要翻译：一种生产大豆粉的方法，包括在压力下加热包含大豆衍生的脱脂材料和淀粉质材料的含水原料，然后挤出和膨胀得到的产物以得到大豆泡沫，该方法的特征在于以下：（a）脱脂豆浆是大豆衍生的脱脂材料的重要组成部分; （b）大豆衍生的脱脂材料和淀粉质材料分别以5至80重量％（干基）和20至95重量％（干基）的分数比使用; （c）含水原料的含水量为15〜40重量％（d）挤出温度在130〜200℃的范围内。该泡沫具有大豆味道，口感好。

7. 发明申请

US20050069621A1 Extruded edible material and its production 审中-公开
标题翻译：挤压可食用材料及其生产
公开(公告)号：US20050069621A1
公开(公告)日：2005-03-31
申请号：US10948278
申请日：2004-09-24
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： A23J3/16 , A23J3/26 , A23K1/00 , A23L1/00 , A23L1/20 , A23L1/212
CPC分类号： A23J3/26 , A23L11/07 , A23L19/01 , A23L19/09
摘要： An extruded edible material comprising 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：包含大豆蛋白和卷心菜的挤出的可食用材料，其中白菜的含量相对于每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。

8. 发明申请

US20140113866A1 NOVEL APPLICATION OF REDUCED-FAT SOYBEAN PROTEIN MATERIAL TO SOYBEAN-DERIVED RAW MATERIAL-CONTAINING FOOD OR BEVERAGE 有权
标题翻译：降低大豆蛋白质材料对大豆衍生的原料含食品或饮料的新应用
公开(公告)号：US20140113866A1
公开(公告)日：2014-04-24
申请号：US14123850
申请日：2012-05-23
申请人： Masahiko Samoto , Jiro Kanamori , Masayuki Shibata , Tsukasa Kiyama , Masanobu Yanagisawa , Mai Kanda , Sayuri Kitagawa , Yuusuke Shishido , Shigeru Ashida , Takayasu Motoyama , Kumiko Yoshioka , Hirofumi Kugitani , Masashi Asanoma , Mitsutaka Kohno
发明人： Masahiko Samoto , Jiro Kanamori , Masayuki Shibata , Tsukasa Kiyama , Masanobu Yanagisawa , Mai Kanda , Sayuri Kitagawa , Yuusuke Shishido , Shigeru Ashida , Takayasu Motoyama , Kumiko Yoshioka , Hirofumi Kugitani , Masashi Asanoma , Mitsutaka Kohno
IPC分类号： A23C11/06 , A23C20/02 , A61K38/16 , A23L1/32
CPC分类号： A23C11/06 , A21D2/266 , A21D13/068 , A21D13/50 , A23C11/103 , A23C11/106 , A23C20/025 , A23G1/48 , A23G3/48 , A23G9/42 , A23L15/35 , A23L23/00 , A23L27/60 , A23V2002/00 , A23V2200/00 , A23V2200/122 , A61K38/168 , A23V2200/3324 , A61K2300/00
摘要： The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.
摘要翻译：本发明解决了提供大豆来源的含原料的食品或饮料的问题，其改善了大豆原料引起的大豆原料引起的草质味道和物理性质的问题，并显着提高了产品质量。含原料的食品或饮料，使用常规大豆原料如豆浆或豆腐。提供了一种乳替代组合物，一种蛋黄替代组合物和用于改善肾功能的组合物等，其特征在于包括相对于干材料至少具有总蛋白质和碳水化合物含量的减肥大豆蛋白材料 80重量％，相对于蛋白质含量小于10重量％的脂肪含量（作为氯仿/甲醇混合溶剂提取物），以及相对于相对于蛋白质含量的总消毒油和豆甾醇（作为植物来源的甾醇）含量至少为200mg 100克脂肪。还提供了使用这些组合物的各种含大豆衍生的含原料的食品和饮料。

9. 发明授权

US08304522B2 Soy protein gel and method of producing the same 有权
标题翻译：大豆蛋白凝胶及其制备方法
公开(公告)号：US08304522B2
公开(公告)日：2012-11-06
申请号：US12734547
申请日：2008-10-06
申请人： Hirofumi Kugitani , Masahiko Samoto , Motoaki Nishiura
发明人： Hirofumi Kugitani , Masahiko Samoto , Motoaki Nishiura
IPC分类号： C07K14/415 , C12P21/00
CPC分类号： A23J3/16 , A23L11/07 , A23L17/70 , A23L29/20 , A23V2002/00 , A23V2200/228
摘要： It is intended to provide a soy protein gel which has such gel properties that have never been obtained hitherto and is excellent in taste and color tone, and a soy protein food taking advantage of the gel properties. It has been found out that gel properties can be modified at an extremely elevated level and thus the desired soy protein gel can be obtained by preparing a gel by using a soy protein material in which the lipophilic protein content is reduced and conducting the gelation with the utilization of not only heat but also the action of a protein crosslinking enzyme.
摘要翻译：本发明提供一种大豆蛋白凝胶，其具有迄今为止从未获得并具有优异的口味和色调的这种凝胶性质，以及利用凝胶性质的大豆蛋白食品。已经发现，凝胶特性可以在极高的水平上进行修饰，从而可以通过使用大豆蛋白质材料制备凝胶来获得所需的大豆蛋白凝胶，其中亲脂蛋白质含量降低并且进行凝胶化不仅利用热量，而且利用蛋白质交联酶的作用。

10. 发明申请

US20100311950A1 SOY PROTEIN GEL AND METHOD OF PRODUCING THE SAME 有权
标题翻译：大豆蛋白凝胶及其生产方法
公开(公告)号：US20100311950A1
公开(公告)日：2010-12-09
申请号：US12734547
申请日：2008-10-06
申请人： Hirofumi Kugitani , Masahiko Samoto , Motoaki Nishiura
发明人： Hirofumi Kugitani , Masahiko Samoto , Motoaki Nishiura
IPC分类号： C07K14/415 , C12P21/00
CPC分类号： A23J3/16 , A23L11/07 , A23L17/70 , A23L29/20 , A23V2002/00 , A23V2200/228
摘要： It is intended to provide a soy protein gel which has such gel properties that have never been obtained hitherto and is excellent in taste and color tone, and a soy protein food taking advantage of the gel properties. It has been found out that gel properties can be modified at an extremely elevated level and thus the desired soy protein gel can be obtained by preparing a gel by using a soy protein material in which the lipophilic protein content is reduced and conducting the gelation with the utilization of not only heat but also the action of a protein crosslinking enzyme.
摘要翻译：本发明提供一种大豆蛋白凝胶，其具有迄今为止从未获得并具有优异的口味和色调的这种凝胶性质，以及利用凝胶性质的大豆蛋白食品。已经发现，凝胶特性可以在极高的水平上进行修饰，从而可以通过使用大豆蛋白质材料制备凝胶来获得所需的大豆蛋白凝胶，其中亲脂蛋白质含量降低并且进行凝胶化不仅利用热量，而且利用蛋白质交联酶的作用。

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