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1. 发明授权

US07635459B2 Method of removing nitric acid from aqueous liquid and method of producing drinks 有权
标题翻译：从水性液体中除去硝酸的方法和生产饮料的方法
公开(公告)号：US07635459B2
公开(公告)日：2009-12-22
申请号：US11229675
申请日：2005-09-20
申请人： Takanobu Takihara , Yuji Kubota
发明人： Takanobu Takihara , Yuji Kubota
IPC分类号： C01B21/00
CPC分类号： B01D15/364 , A23L2/02 , A23L2/78 , A23L5/273 , B01D15/361 , B01J43/00 , C02F1/42
摘要： Disclosed is a method of removing nitric acid from an aqueous liquid containing various components such as vegetable extract, and nitrate ion is removed selectively without spoiling the taste or other components, by subjecting the aqueous liquid to chromatographic treatment with an amphoteric ion exchanger to separate nitrate ion from other components contained in the aqueous liquid. A nitric acid-reduced drink is produced by preparing a raw drink material comprising an extract or juice of plant tissue; removing nitric acid from the raw drink material with use of the method of removing nitric acid from an aqueous liquid as described above; and preparing a drink using the raw drink material after the removing of nitric acid.
摘要翻译：公开了从含有各种成分如植物提取物的含水液体中除去硝酸的方法，并且通过使用两性离子交换剂对含水液体进行色谱处理以分离硝酸盐，选择性地除去硝酸根离子而不破坏味道或其它组分从包含在水性液体中的其它组分的离子。通过制备包含植物组织的提取物或果汁的生饮料材料制备硝酸还原饮料; 使用如上所述从水性液体中除去硝酸的方法从原料饮料中除去硝酸; 并且在除去硝酸之后使用生的饮料材料制备饮料。

2. 发明授权

US5736575A Excitement accelerating agent 失效
标题翻译：兴奋加速剂
公开(公告)号：US5736575A
公开(公告)日：1998-04-07
申请号：US720198
申请日：1996-09-25
申请人： Takami Kakuda , Takanobu Takihara , Iwao Sakane , Ayumu Nozawa
发明人： Takami Kakuda , Takanobu Takihara , Iwao Sakane , Ayumu Nozawa
IPC分类号： A61K31/195 , A61K31/198 , A61P3/00 , A61P25/26
CPC分类号： A61K31/198
摘要： An excitement accelerating agent was produced by incorporating a very small amount of theanine as an effective compoment in a range that shows the excitement accelerating action. The very small amount in a range that shows the excitement accelerating action means a range containing theanine in an amount of from about 0.17 mg/kg to 0.85 mg/kg, preferably from about 0.17 mg/kg to 0.34 mg/kg based on the weight as an injection agent, and in an amount of from about 0.20 mg/kg to 2.8 mg/kg, preferably from about 0.50 mg/kg to 2.5 mg/kg (0.17/0.338-0.85/0.338) as an oral agent. A safe and effective excitement accelerating agent can be provided by utilizing sufficiently the excitement accelerating action given by theanine, and if it is regularly taken for a long period of time, it is also effective as a nutritious tonic, an energy-increasing agent, and a stamina-sustaining agent.
摘要翻译：通过在显示兴奋加速作用的范围内并入非常少量的茶氨酸作为有效成分来制备兴奋促进剂。显示兴奋促进作用的范围中的极少量是指含有约0.17mg / kg至0.85mg / kg，优选约0.17mg / kg至0.34mg / kg的茶氨酸的范围，基于重量作为注射剂，其口服剂的量为约0.20mg / kg至2.8mg / kg，优选为约0.50mg / kg至2.5mg / kg（0.17 / 0.338-0.85 / 0.338）。通过充分利用由茶氨酸引起的兴奋加速作用可以提供安全有效的兴奋促进剂，如果长期定期服用，也可以作为营养补品，增能剂和耐力维持剂。

3. 发明申请

US20080032031A1 METHOD FOR MANUFACTURING VEGETABLE JUICE AND THE LIKE WITH DECREASED NITRATE IONS 审中-公开
标题翻译：制作蔬菜汁的方法及其与硝酸盐降解有关
公开(公告)号：US20080032031A1
公开(公告)日：2008-02-07
申请号：US11774933
申请日：2007-07-09
申请人： Takashi SATO , Yasuhiko IKEGAWA , Takanobu TAKIHARA
发明人： Takashi SATO , Yasuhiko IKEGAWA , Takanobu TAKIHARA
IPC分类号： A23L2/04 , A23L1/212
CPC分类号： A23L2/04 , A23N1/02 , A23N12/04
摘要： A carrot is sliced in the longitudinal direction in such a way that the slice surface passes through the core portion, the sliced carrot fragment is blanched and the blanched carrot fragment is extracted to obtain a vegetable extract, so as to manufacture a vegetable extract. By slicing the carrot in the longitudinal direction so as to pass through the core portion, a larger area of the core portion towards which the presence of nitrate ions is biased can be exposed, the contact area between the core portion and the blanching water can be increased and more nitrate ions can be eluted and removed at blanching time.
摘要翻译：将胡萝卜沿长度方向切片，使得切片表面通过核心部分，切片的胡萝卜片段被漂白并且将经脱毛的胡萝卜片段抽出以获得植物提取物，从而制造植物提取物。通过将胡萝卜沿长度方向切片以通过核心部分，可以暴露出硝酸根离子存在被偏压的较大面积的芯部分，芯部分和漂白水之间的接触面积可以是在漂烫时间可以洗脱和去除增加的和更多的硝酸根离子。

4. 发明授权

US07407680B2 Method for manufacturing vegetable juice and the like with decreased nitrate ions 有权
标题翻译：硝酸根离子浓度降低的蔬菜汁等的制造方法
公开(公告)号：US07407680B2
公开(公告)日：2008-08-05
申请号：US10941109
申请日：2004-09-15
申请人： Takashi Sato , Yasuhiko Ikegawa , Takanobu Takihara
发明人： Takashi Sato , Yasuhiko Ikegawa , Takanobu Takihara
IPC分类号： A23L1/015 , A23L1/025
CPC分类号： A23L2/04 , A23N1/02 , A23N12/04
摘要： A carrot is sliced in the longitudinal direction in such a way that the slice surface passes through the core portion, the sliced carrot fragment is blanched and the blanched carrot fragment is extracted to obtain a vegetable extract, so as to manufacture a vegetable extract. By slicing the carrot in the longitudinal direction so as to pass through the core portion, a larger area of the core portion towards which the presence of nitrate ions is biased can be exposed, the contact area between the core portion and the blanching water can be increased and more nitrate ions can be eluted and removed at blanching time.
摘要翻译：将胡萝卜沿长度方向切片，使得切片表面通过核心部分，切片的胡萝卜片段被漂白并且将经脱毛的胡萝卜片段抽出以获得植物提取物，从而制造植物提取物。通过将胡萝卜沿长度方向切片以通过核心部分，可以暴露出硝酸根离子存在被偏压的较大面积的芯部分，芯部分和漂白水之间的接触面积可以是在漂烫时间可以洗脱和去除增加的和更多的硝酸根离子。

5. 发明申请

US20050074522A1 Method for manufacturing vegetable juice and the like with decreased nitrate ions 有权
标题翻译：硝酸根离子浓度降低的蔬菜汁等的制造方法
公开(公告)号：US20050074522A1
公开(公告)日：2005-04-07
申请号：US10941109
申请日：2004-09-15
申请人： Takashi Sato , Yasuhiko Ikegawa , Takanobu Takihara
发明人： Takashi Sato , Yasuhiko Ikegawa , Takanobu Takihara
IPC分类号： A23L5/20 , A23L2/02 , A23L2/04 , A23L2/52 , A23L2/70 , A23L5/30 , A23L19/00 , A23N1/02 , A23N12/04 , A23K1/00
CPC分类号： A23L2/04 , A23N1/02 , A23N12/04
摘要： A carrot is sliced in the longitudinal direction in such a way that the slice surface passes through the core portion, the sliced carrot fragment is blanched and the blanched carrot fragment is extracted to obtain a vegetable extract, so as to manufacture a vegetable extract. By slicing the carrot in the longitudinal direction so as to pass through the core portion, a larger area of the core portion towards which the presence of nitrate ions is biased can be exposed, the contact area between the core portion and the blanching water can be increased and more nitrate ions can be eluted and removed at blanching time.
摘要翻译：将胡萝卜沿长度方向切片，使得切片表面通过核心部分，切片的胡萝卜片段被漂白并且将经脱毛的胡萝卜片段抽出以获得植物提取物，从而制造植物提取物。通过将胡萝卜沿长度方向切片以通过核心部分，可以暴露出硝酸根离子存在被偏压的较大面积的芯部分，芯部分和漂白水之间的接触面积可以是在漂烫时间可以洗脱和去除增加的和更多的硝酸根离子。

6. 发明授权

US07972644B2 Bottleable green tea beverage 有权
标题翻译：瓶装绿茶饮料
公开(公告)号：US07972644B2
公开(公告)日：2011-07-05
申请号：US11385837
申请日：2006-03-22
申请人： Akio Sugimoto , Naomi Furuse , Kozo Nagata , Hirokazu Hosoyama , Takanobu Takihara , Hiroshi Kinugasa
发明人： Akio Sugimoto , Naomi Furuse , Kozo Nagata , Hirokazu Hosoyama , Takanobu Takihara , Hiroshi Kinugasa
IPC分类号： A23F3/16 , A23L1/28
CPC分类号： A23F3/163 , A23F3/18
摘要： With the object of providing a bottleable green tea beverage for selling hot, a bottleable green tea beverage was prepared, which is a bottleable green tea beverage containing a green tea extract obtained by extracting green tea leaves, wherein the content in epigallocatechin gallate and gallocatechin gallate is 380 mg/l to 1500 mg/l as a total value, the content of glutamic acid is 20 mg/l to 120 mg/l, the diff-use transmittance is 1.0% or less, and the pH is 5 to 7.
摘要翻译：为了提供一种用于热卖的可瓶装绿茶饮料，制备了一种瓶装绿茶饮料，其是含有通过提取绿茶叶获得的绿茶提取物的瓶装绿茶饮料，其中表没食子儿茶素没食子酸酯和没食子儿茶素没食子酸酯的含量为380mg / l至1500mg / l，谷氨酸的含量为20mg / l至120mg / l，差异用量为1.0％以下，pH为5〜7。

7. 发明申请

US20070224332A1 Bottleable green tea beverage 有权
标题翻译：瓶装绿茶饮料
公开(公告)号：US20070224332A1
公开(公告)日：2007-09-27
申请号：US11385837
申请日：2006-03-22
申请人： Akio Sugimoto , Naomi Furuse , Kozo Nagata , Hirokazu Hosoyama , Takanobu Takihara , Hitoshi Kinugasa
发明人： Akio Sugimoto , Naomi Furuse , Kozo Nagata , Hirokazu Hosoyama , Takanobu Takihara , Hitoshi Kinugasa
IPC分类号： A23F3/00
CPC分类号： A23F3/163 , A23F3/18
摘要： With the object of providing a bottleable green tea beverage for selling hot, a bottleable green tea beverage was prepared, which is a bottleable green tea beverage containing a green tea extract obtained by extracting green tea leaves, wherein the content in epigallocatechin gallate and gallocatechin gallate is 380 mg/l to 1500 mg/l as a total value, the content of glutamic acid is 20 mg/l to 120 mg/l, the diff-use transmittance is 1.0% or less, and the pH is 5 to 7.
摘要翻译：为了提供一种用于热卖的可瓶装绿茶饮料，制备了一种瓶装绿茶饮料，其是含有通过提取绿茶叶获得的绿茶提取物的瓶装绿茶饮料，其中表没食子儿茶素没食子酸酯和没食子儿茶素没食子酸酯的含量为380mg / l至1500mg / l，谷氨酸的含量为20mg / l至120mg / l，差异用量为1.0％以下，pH为5〜7。

8. 发明申请

US20060060537A1 Method of removing nitric acid from aqueous liquid and method of producing drinks 有权
公开(公告)号：US20060060537A1
公开(公告)日：2006-03-23
申请号：US11229675
申请日：2005-09-20
申请人： Takanobu Takihara , Yuji Kubota
发明人： Takanobu Takihara , Yuji Kubota
IPC分类号： C01B21/46 , B01D15/08
CPC分类号： B01D15/364 , A23L2/02 , A23L2/78 , A23L5/273 , B01D15/361 , B01J43/00 , C02F1/42
摘要： Disclosed is a method of removing nitric acid from an aqueous liquid containing various components such as vegetable extract, and nitrate ion is removed selectively without spoiling the taste or other components, by subjecting the aqueous liquid to chromatographic treatment with an amphoteric ion exchanger to separate nitrate ion from other components contained in the aqueous liquid. A nitric acid-reduced drink is produced by preparing a raw drink material comprising an extract or juice of plant tissue; removing nitric acid from the raw drink material with use of the method of removing nitric acid from an aqueous liquid as described above; and preparing a drink using the raw drink material after the removing of nitric acid.

9. 发明授权

US06544570B1 Method for treating brassicaceous vegetables and producing brassicaceous vegetable beverages 有权
标题翻译：用于处理油菜蔬菜并生产油菜蔬菜饮料的方法
公开(公告)号：US06544570B1
公开(公告)日：2003-04-08
申请号：US09669566
申请日：2000-09-26
申请人： Takashi Sato , Takanobu Takihara , Hikari Kato , Hirokazu Hosoyama
发明人： Takashi Sato , Takanobu Takihara , Hikari Kato , Hirokazu Hosoyama
IPC分类号： A23L200
CPC分类号： A23B7/005 , A23L2/02 , A23L2/78
摘要： The present invention has an object which is not to allow a characteristic discomfort smell to generate in processing brassicaceous vegetables typical of cabbages. According to the present invention are provided processes in which after pretreatment of loosening whole vegetables, heat treatment is carried out by directly applying steam to them in such a manner that the temperature of the vegetables is allowed to maintain in the range of about 80 to 95° C., followed by subsequent chopping and squeezing steps. The heat treatment can result in deactivating enzymes causing a discomfort smell, and the activation of enzymes can be suppressed also during the chopping and squeezing steps, and consequently no formation of a nasty smell characteristic of brassicaceous vegetables can be achieved.
摘要翻译：本发明的一个目的是在加工白菜的典型的白菜蔬菜中不产生特征不适气味。根据本发明提供的方法是，在对整个蔬菜松动的预处理之后，通过直接向其施加蒸汽来进行热处理，使得蔬菜的温度可以保持在约80至95的范围内 ℃，随后进行切割和挤压步骤。热处理可能导致酶引起不适气味，并且在切碎和挤压步骤期间也可以抑制酶的活化，因此不能形成具有特征的营养蔬菜的恶臭味。

10. 发明授权

US06271259B1 Method for improving the brain function, inhibiting glutamate excitotoxicity and rescuing from neuronal death 失效
标题翻译：改善脑功能，抑制谷氨酸兴奋毒性和拯救神经元死亡的方法
公开(公告)号：US06271259B1
公开(公告)日：2001-08-07
申请号：US08646066
申请日：1996-05-07
申请人： Takami Kakuda , Ayumu Nozawa , Takanobu Takihara , Iwao Sakane , Yoichiro Kuroda , Kazuo Kobayashi , Masahiro Kawahara , Akihiro Mizutani , Kazuyo Muramoto , Kunihiko Umezawa
发明人： Takami Kakuda , Ayumu Nozawa , Takanobu Takihara , Iwao Sakane , Yoichiro Kuroda , Kazuo Kobayashi , Masahiro Kawahara , Akihiro Mizutani , Kazuyo Muramoto , Kunihiko Umezawa
IPC分类号： A01H3712
CPC分类号： A61K31/198 , A23L33/10 , A23V2002/00 , A23V2250/641 , A23V2250/708 , A23V2250/704 , A23V2250/2108 , A23V2250/7042 , A23V2250/7044 , A23V2250/7046 , A23V2250/7052 , A23V2250/0644
摘要： This invention is characterized by a brain function improving preparation containing theanine not less than 50 &mgr;M. It was confirmed that theanine could increase intracellular Ca2+ concentration by acting on NMDA receptors even at a low dose of about 50 &mgr;M. Thus, the brain function improving preparation of this invention was shown to be capable of causing plastic change in neurons or neural circuit. Since theanine has been approved as a food additive and being consumed daily, its safety has no problem. Moreover, theanine passes the blood-brain barrier relatively easily and, thus, it is effective as an oral preparation.
摘要翻译：本发明的特征在于包含茶氨酸的脑功能改善制剂不低于50μM。证实茶氨酸可以通过作用于NMDA受体而增加细胞内Ca2 +浓度，即使在约50μM的低剂量下。因此，改善本发明制剂的脑功能被证明能够引起神经元或神经回路中的塑性变化。由于茶氨酸已被批准为食品添加剂并被日常消费，因此其安全性没有问题。此外，茶氨酸相对容易地通过血脑屏障，因此作为口服制剂是有效的。

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