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1. 发明申请

US20060172059A1 Method of inhibiting water content variation of composition and use thereof 审中-公开
标题翻译：抑制组合物含水量变化的方法及其用途
公开(公告)号：US20060172059A1
公开(公告)日：2006-08-03
申请号：US10539138
申请日：2003-12-15
申请人： Kanou Takeuchi , Michio Kubota , Toshio Miyake
发明人： Kanou Takeuchi , Michio Kubota , Toshio Miyake
IPC分类号： A23G3/00 , A01N63/00
CPC分类号： A23K30/00 , A21D2/181 , A21D13/04 , A21D13/047 , A21D13/40 , A21D13/50 , A23B4/20 , A23B7/022 , A23C9/152 , A23C9/1544 , A23C20/025 , A23D9/05 , A23D9/06 , A23F3/14 , A23F3/163 , A23G3/00 , A23G3/346 , A23G3/42 , A23G9/34 , A23G2200/06 , A23K20/163 , A23L2/39 , A23L3/3427 , A23L3/3562 , A23L5/00 , A23L7/00 , A23L7/111 , A23L7/196 , A23L7/1965 , A23L9/00 , A23L9/12 , A23L9/22 , A23L11/05 , A23L15/30 , A23L19/03 , A23L19/105 , A23L21/00 , A23L21/12 , A23L25/25 , A23L27/16 , A23L27/33 , A23L27/50 , A23L27/60 , A23L27/70 , A23L29/274 , A23L29/30 , A23P20/10 , A23P30/40 , A23V2002/00 , A61K8/60 , A61K9/0048 , A61K9/4816 , A61K47/26 , A61K2800/52 , A61Q5/02 , A61Q5/12 , A61Q7/00 , A61Q19/00 , A61Q19/10 , C09K15/06 , C11B5/0021 , C11D3/221 , A23V2250/636
摘要： The present invention has objects for providing a method for inhibiting the moisture variation in compositions, a composition whose moisture variation is inhibited, and an agent for inhibiting the moisture variation in compositions. The objects are solved by providing a method for inhibiting the moisture variation in compositions comprising incorporating into a composition a saccharide-derivative(s) of α,α-trehalose as an effective ingredient, a composition whose moisture variation is inhibited by incorporating the saccharide-derivative(s), a moisture variation inhibiting agent containing the saccharide-derivative(s) as an effective ingredient, and uses thereof.
摘要翻译：本发明的目的在于提供抑制组合物中的水分变化的方法，抑制水分变化的组合物和抑制组合物中水分变化的试剂。通过提供一种抑制组合物中水分变化的方法来解决目的，包括将α，α-海藻糖的糖衍生物作为有效成分掺入到组合物中，通过掺入糖 - 衍生物，含有糖衍生物作为有效成分的防湿变化抑制剂及其用途。

2. 发明申请

US20050153015A1 Process for producing fermented breads comprising rice flour as the main component 失效
标题翻译：以米粉为主要成分的发酵面包的制造方法
公开(公告)号：US20050153015A1
公开(公告)日：2005-07-14
申请号：US10502600
申请日：2003-01-31
申请人： Susumu Inoue , Kanou Takeuchi
发明人： Susumu Inoue , Kanou Takeuchi
IPC分类号： A21D2/18 , A21D2/26 , A21D10/02 , A21D13/08 , A23L7/104 , A23L1/10
CPC分类号： A21D2/265 , A21D2/18 , A21D2/181 , A21D2/186 , A21D10/02 , A21D13/04 , A21D13/047 , A21D13/40 , A21D13/80
摘要： On the production of bakery products using rice flour as a major material, the first object of the present invention is to provide a process for producing bakery products with improved qualities such as appearance, crumb, taste, and preservability, as well as satisfactory handleability. The second object of the present invention is to provide such bakery products having excellent qualities, which are obtainable thereby. The third object of the present invention is to provide premixed flours for producing the bakery products with improved qualities. The fourth object of the present invention is to provide fermented doughs for producing the excellent bakery products. The present invention solves the above objects by providing a process for producing bakery products comprising a step of fermenting dough comprising a rice flour, gluten, and less-fermentable saccharide; bakery products obtainable thereby; premixed flour suitable for producing the bakery products; and fermented doughs suitable for producing the bakery products.
摘要翻译：在使用米粉作为主要材料的面包店产品的生产中，本发明的第一个目的是提供一种生产具有改进的外观，面包屑，味道和保存性能的面包店产品的方法以及令人满意的操作性。本发明的第二个目的是提供具有优异品质的这种面包店产品，这样可以获得。本发明的第三个目的是提供用于生产具有改进品质的面包店产品的预混粉。本发明的第四个目的是提供用于生产优质焙烤产品的发酵生面团。本发明通过提供一种生产面包店产品的方法来解决上述目的，其包括发酵包含米粉，麸质和不可发酵糖的面团的步骤; 可得到的面包店产品; 预混面粉适用于生产面包店产品; 以及适于生产面包店产品的发酵面团。

3. 发明授权

US4758660A Crystalline erlose 失效
标题翻译：结晶黑色
公开(公告)号：US4758660A
公开(公告)日：1988-07-19
申请号：US786823
申请日：1985-10-11
申请人： Kanou Takeuchi , Shuzo Sakai , Toshio Miyake
发明人： Kanou Takeuchi , Shuzo Sakai , Toshio Miyake
IPC分类号： A23L29/10 , A23L27/30 , A61K8/00 , A61K8/60 , A61K8/73 , A61K8/98 , A61K9/20 , A61K47/00 , A61K47/26 , A61Q11/00 , C07H3/06 , C12P19/18 , C07H1/00 , C07G17/00 , C07H1/06 , C07H3/00
CPC分类号： C07H3/06 , C12P19/18
摘要： Disclosed are hitherto-unknown erlose hydrate, a mixture solid containing the same, and their production and uses. One mole of the erlose hydrate has 1 or 3 moles of cystallization water. The erlose hydrate and a mixture solid containing the same are readily dissolvable in water, non- or scarcely-hygroscopic, low-cariogenic, low-calorific, and, therefore, favorably usable to prepare orally-usable products, e.g. foodstuffs in general, cosmetics, dentifrices, pharmaceuticals, and chemicals.
摘要翻译：公开了迄今为止未知的黑体水合物，含有它们的混合物及其生产和用途。 1摩尔的含水合物含1或3摩尔的结晶水。所述含水合物和含有该水合物的混合物易于溶于水，非吸湿性或几乎不吸湿性，低致龋性，低热量，因此可有利地用于制备口服可用的产品。一般食品，化妆品，洁齿剂，药品和化学品。

4. 发明申请

US20060134197A1 Method of reducing unpleasant taste and/or unpleasant odor 审中-公开
标题翻译：减少不愉快味道和/或不愉快气味的方法
公开(公告)号：US20060134197A1
公开(公告)日：2006-06-22
申请号：US10540772
申请日：2003-12-24
申请人： Yukio Uchida , Kanou Takeuchi , Michio Kubota , Toshio Miyake
发明人： Yukio Uchida , Kanou Takeuchi , Michio Kubota , Toshio Miyake
IPC分类号： A61K9/20 , A23G3/00
CPC分类号： A23L27/33 , A23L5/27 , A23V2002/00 , A23V2200/16 , A23V2250/636
摘要： The present invention has objects to provide a method of lowering the unpleasant taste and/or smell of compositions, and an agent for lowering unpleasant taste and/or smell. The objects are solved by providing a method of lowering unpleasant taste and/or smell, comprising a step of incorporating an saccharide derivative of α,α-trehalose in compositions; a composition with lowered unpleasant taste and/or smell, obtainable by the method; and an agent for lowering unpleasant taste and/or smell, comprising an saccharide derivatives of α,α-trehalose as an effective ingredients.
摘要翻译：本发明的目的是提供降低组合物的不愉快味道和/或气味的方法，以及降低不愉快味道和/或气味的药剂。通过提供降低不愉快味道和/或气味的方法来解决目的，包括将α，α-海藻糖的糖衍生物掺入组合物中的步骤; 通过该方法获得的具有降低的不愉快味道和/或气味的组合物; 以及降低不愉快味道和/或气味的药剂，其包含α，α-海藻糖的糖衍生物作为有效成分。

5. 发明授权

US4769363A Beta-glucan 失效
标题翻译： β-葡聚糖
公开(公告)号：US4769363A
公开(公告)日：1988-09-06
申请号：US708057
申请日：1985-03-04
申请人： Akira Misaki , Yoshiaki Sone , Mikihiko Yoshida , Kanou Takeuchi
发明人： Akira Misaki , Yoshiaki Sone , Mikihiko Yoshida , Kanou Takeuchi
IPC分类号： A23L29/00 , A61K31/715 , A61P35/00 , C05F11/08 , C08B37/00 , C08L5/00 , C09J105/00 , C12P19/04 , D01F9/00 , A61K31/70 , C07H15/04
CPC分类号： C08B37/0024 , C12P19/04
摘要： A novel beta-1,3-glucan (ganoderan) is produced by culturing a microorganism of genus Ganoderma. Ganoderan is composed of a backbone structure of beta-1,3-linked D-glucopyranose residues bearing, at some of the C-6 positions, side chains of single beta-1,6-linked D-glucopyranose residue, and, at some of the C-2 positions, side chains of another type wherein 2-4 D-glucopyranose residues are linked via beta-1,4-linkage. Hydrogenation of ganoderan leads to the formation of a polyol-type ganoderan. Intact- and polyol-type ganoderans both having a strong antioncotic activity. They are usable in chemicals, food products, pharmaceuticals, etc.
摘要翻译：通过培养灵芝属的微生物产生新颖的β-1,3-葡聚糖（甘草酸）。 Ganoderan由具有β-1,3-连接的D-吡喃葡萄糖残基的骨架结构组成，在一些C-6位上，单个β-1,6-连接的D-吡喃葡萄糖残基的侧链，以及一些的C-2位，另一种类型的侧链，其中2-4个D-吡喃葡萄糖残基通过β-1,4-键连接。甘氨酸的氢化导致形成多元醇型甘草酸。完全和多元醇类的甘露糖都具有很强的吸附活性。它们可用于化学品，食品，药品等。

6. 发明授权

US07815952B2 Process for producing fermented breads comprising rice flour as the main component 失效
标题翻译：以米粉为主要成分的发酵面包的制造方法
公开(公告)号：US07815952B2
公开(公告)日：2010-10-19
申请号：US10502600
申请日：2003-01-31
申请人： Susumu Inoue , Kanou Takeuchi
发明人： Susumu Inoue , Kanou Takeuchi
IPC分类号： A21D13/04
CPC分类号： A21D2/265 , A21D2/18 , A21D2/181 , A21D2/186 , A21D10/02 , A21D13/04 , A21D13/047 , A21D13/40 , A21D13/80
摘要： A process is provided for producing bakery products using rice flour as a major ingredient, which products have improved qualities, such as appearance, crumb, taste, and shelf life as well as satisfactory handleability, as well as excellent qualities. Premixed flours containing rice flour, gluten and a saccharide such as an oligosaccharide or a sugar alcohol, are provided for making these bakery products. Fermented doughs for making the bakery products from the premix are also provided.
摘要翻译：提供了使用米粉作为主要成分生产面包店产品的方法，该产品具有改善的品质，例如外观，面包屑，味道和保质期以及令人满意的可操作性以及优异的品质。提供含有米粉，麸质和糖类如低聚糖或糖醇的预混粉，用于制造这些烘焙产品。还提供用于从预混物制造面包店产品的发酵面团。

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