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1. 发明授权

US5674896A Appetite suppressing agent and use thereof 失效
标题翻译：食欲抑制剂及其用途
公开(公告)号：US5674896A
公开(公告)日：1997-10-07
申请号：US953779
申请日：1992-09-30
申请人： Ryuji Yoshida , Hirokazu Maeda , Naomi Higuchi , Takashi Yamamoto , Toshiaki Aoyama , Miyuki Shibata
发明人： Ryuji Yoshida , Hirokazu Maeda , Naomi Higuchi , Takashi Yamamoto , Toshiaki Aoyama , Miyuki Shibata
IPC分类号： A23K1/18 , A23L1/307 , A61K31/23 , A61K38/00 , A61P3/04 , A61K31/22
CPC分类号： A61K31/23
摘要： An agent for depressing ingestion of food as well as food and feed containing such an agent are disclosed. The agent may be one or plurality of triglycerides containing fatty acid residues having not more than 10 carbon atoms at 1,3-positions thereof and stearic acid residue at 2-position thereof. The agent may also be a fat or oil containing the triglycerides.
摘要翻译：公开了一种用于抑制摄取食物以及含有这种药剂的食物和饲料的药剂。该试剂可以是其1,3-位上含有不超过10个碳原子的脂肪酸残基和2-位上的硬脂酸残基的一种或多种甘油三酸酯。该试剂也可以是含有甘油三酯的脂肪或油。

2. 发明申请

US20080193630A1 Yuba 审中-公开
标题翻译：尤巴
公开(公告)号：US20080193630A1
公开(公告)日：2008-08-14
申请号：US11813947
申请日：2006-01-12
申请人： Eiji Kojima , Toshiaki Aoyama
发明人： Eiji Kojima , Toshiaki Aoyama
IPC分类号： A23L1/28
CPC分类号： A23L27/10 , A23L11/09 , A23V2002/00 , A23V2250/038
摘要： A bean curd skin having improved flavor and texture is provided by allowing the flavor and texture of the bean curd skin to be modified. An liquid bean extract including as a principal component a germinated bean extract derived from a germination-treated bean as a raw material is heated to obtain the bean curd skin. It is preferred that the germination-treated bean be germinated to an extent where the bitterness of the bean curd skin is reduced, and where the germination percentage of the germination-treated bean is 10% to 100%. The weight ratio of γ-aminobutyric acid to isoflavone in the liquid bean extract is more preferably in the range of 10 to 100 and 250 to 100. It is also preferred that the liquid bean extract further contains a common bean extract that is derived from a germination-untreated bean not subjected to germination treatment as a raw material.
摘要翻译：通过允许改变豆腐皮肤的风味和质地，提供改善风味和质感的豆腐皮肤。以作为原料的萌发处理豆的萌发豆提取物为主要成分的液体豆提取物被加热，得到豆腐皮。萌发处理的豆优选发芽到豆腐皮肤的苦味降低的程度，发芽处理的豆的发芽百分比为10％至100％。液体豆提取物中γ-氨基丁酸与异黄酮的重量比更优选在10至100和250至100的范围内。还优选的是，液体豆提取物还含有普通的豆提取物，其衍生自未经发芽处理的萌发豆作为原料。

3. 发明授权

US06827963B2 Fats and oils composition for reducing lipids in blood 有权
标题翻译：用于减少血液中脂质的脂肪和油组合物
公开(公告)号：US06827963B2
公开(公告)日：2004-12-07
申请号：US10351400
申请日：2003-01-27
申请人： Toshiaki Aoyama
发明人： Toshiaki Aoyama
IPC分类号： A23D900
CPC分类号： A23D7/001 , A23D9/00 , A23L33/115 , C11C3/08
摘要： The present invention relates to fats and oils composition for reducing lipids in blood, comprising a triglyceride in which specified fatty acids are artificially combined at the first portion, the second portion and third portion of the triglyceride molecule. The present composition is preferably useful for foods. Such fats and oils composition for reducing lipids in blood, comprising triglycerides containing a RMRLRM triglyceride as an effective component, having Formula I. In formula I, wherein RM is an acyl group of a saturated medium chain fatty acid having 8 to 10 carbon atoms, RL is an acyl group of a monounsaturated long chain fatty acid having 16 to 18 carbon atoms, C1 is the first carbon of the triglyceride, C2 is the second carbon of the triglyceride, and C3 is the third carbon of the triglyceride.
摘要翻译：本发明涉及用于还原血液中脂质的油脂组合物，其包含甘油三酯，其中特定的脂肪酸在甘油三酯分子的第一部分，第二部分和第三部分被人工合并。本发明的组合物优选用于食品。这种脂肪和油组合物用于还原血液中的脂质，包括含有RMRLRM甘油三酸酯作为有效成分的含有式I的甘油三酯。在式I中，其中RM是具有8至10个碳原子的饱和中链脂肪酸的酰基， RL是具有16至18个碳原子的单不饱和长链脂肪酸的酰基，C 1是甘油三酯的第一个碳，C 2是甘油三酯的第二个碳，C 3是甘油三酯的第三碳。

4. 发明授权

US06054578A Method for adsorbing cholesterol oxide, and process for producing foods containing cholesterol or cholesterol oxide 失效
标题翻译：胆固醇氧化物的吸附方法以及含有胆固醇或胆固醇氧化物的食品的制造方法
公开(公告)号：US06054578A
公开(公告)日：2000-04-25
申请号：US121785
申请日：1998-07-23
申请人： Taro Takahashi , Hirokazu Maeda , Toshiaki Aoyama , Kyouichi Osada , Shingo Nakamura
发明人： Taro Takahashi , Hirokazu Maeda , Toshiaki Aoyama , Kyouichi Osada , Shingo Nakamura
IPC分类号： A23L1/30 , A23C15/12 , A23D7/005 , A23D9/007 , A23L1/015 , A23L1/24 , A23L1/308 , A23L1/39 , A61K31/715 , A61K36/48 , A61P3/06 , C08B37/00 , C07H1/00 , A23C9/14
CPC分类号： A23D9/007 , A23C15/12 , A23D7/0056 , A23L23/00 , A23L27/60 , A23L33/21 , A23L5/273
摘要： A cholesterol oxide adsorbing agent whose effective component is a plant-derived water-soluble polysaccharide, a process for producing the cholesterol oxide adsorbing agent characterized by extraction of the polysaccharide from the plant at from 80.degree. C. to 130.degree. C., a method of adsorbing cholesterol oxide using the plant-derived water-soluble polysaccharide, and a process for producing foods characterized by adding the plant-derived water-soluble polysaccharide to foods containing cholesterol or cholesterol oxide.
摘要翻译：一种胆固醇氧化物吸附剂，其有效成分是植物来源的水溶性多糖，该胆甾醇氧化物吸附剂的制造方法，其特征在于，将所述多糖从所述植物中提取至80℃至130℃，使用植物来源的水溶性多糖吸附胆固醇氧化物的方法，以及将植物性水溶性多糖添加到含有胆固醇或胆固醇氧化物的食品中的食品的制造方法。

5. 发明申请

US20090285959A1 FLAVOR-IMPROVING AGENT AND FOOD CONTAINING THE FLAVOR-IMPROVING AGENT 审中-公开
标题翻译：升华改良剂及含有改良剂的食品
公开(公告)号：US20090285959A1
公开(公告)日：2009-11-19
申请号：US12536215
申请日：2009-08-05
申请人： Ryoichi MINOSHIMA , Toshiaki Aoyama
发明人： Ryoichi MINOSHIMA , Toshiaki Aoyama
IPC分类号： A23L1/20 , A23L2/38
CPC分类号： A23L27/10 , A23L11/07 , A23L27/88
摘要： The present invention is directed to: a flavor improving agent for food including at least one selected from germinated whole fat soybean powder, and enzyme-inactivation-untreated ungerminated whole fat soybean powder; a flavor improving agent for food in which the germinated whole fat soybean powder is a product in a form of a powder of germinated soybean, a product in a form of a powder of a germinated soymilk, or a product in a form of a powder of a germinated whole grain soymilk; and a food produced by adding to a food or an intermediary material of the food in a production step of the food, the flavor improving agent in an amount accounting for 0.1 to 20% by mass of the solid content of the food or the solid content of the intermediary material of the food.
摘要翻译：本发明涉及：包含选自发芽的全脂大豆粉末和未灭活的未发芽的全脂大豆粉末中的至少一种的食品用风味改良剂，发酵全脂大豆粉末是发芽大豆粉末的产品，发芽豆浆粉末的产品或粉末形式的产品的食品的风味改良剂发芽全麦豆浆; 以及通过在食品的制造工序中添加食品或中间材料而生成的食品，风味改善剂的含量为食品的固体成分的0.1〜20质量％或固体成分的食物的中介材料。

6. 发明授权

US07186425B2 Composition for diminishing neutral fat in blood 有权
标题翻译：用于减少血液中的中性脂肪的组合物
公开(公告)号：US07186425B2
公开(公告)日：2007-03-06
申请号：US10381700
申请日：2001-09-28
申请人： Mitsutaka Kohno , Motohiko Hirotsuka , Toshiaki Aoyama , Kiyoharu Takamatsu , Yukio Hashimoto , Makoto Kito
发明人： Mitsutaka Kohno , Motohiko Hirotsuka , Toshiaki Aoyama , Kiyoharu Takamatsu , Yukio Hashimoto , Makoto Kito
IPC分类号： A61K36/00
CPC分类号： A61K38/168 , A23J3/16 , A61K36/48 , A61K38/011
摘要： The present invention provides a neutral fat reducing composition which reduces a blood neutral fat safely and efficiently, and whose active ingredient is a soybean protein containing 50% or more of a 7S globulin fractionated from a soybean protein and 0.2% or less of phytate based on the proteins. Its effect is further enhanced by removing a oil-body-associated protein and reducing a chloroform methanol-extractable oil fraction.
摘要翻译：本发明提供一种中性脂肪减少组合物，其安全有效地降低血液中性脂肪，其活性成分是含有50％以上的从大豆蛋白质分出的7S球蛋白和0.2％以下植酸盐的大豆蛋白，基于蛋白质。通过除去油体相关蛋白质并还原氯仿甲醇可萃取油馏分，进一步提高其效果。

7. 发明申请

US20100316781A1 YUBA 审中-公开
公开(公告)号：US20100316781A1
公开(公告)日：2010-12-16
申请号：US12850434
申请日：2010-08-04
申请人： Elji Kojima , Toshiaki Aoyama
发明人： Elji Kojima , Toshiaki Aoyama
IPC分类号： A23L1/28 , A23L1/20
CPC分类号： A23C11/103 , A23L11/07 , A23L11/09
摘要： A bean curd skin having improved flavor and texture is provided by allowing the flavor and texture of the bean curd skin to be modified. An liquid bean extract including as a principal component a germinated bean extract derived from a germination-treated bean as a raw material is heated to obtain the bean curd skin. It is preferred that the germination-treated bean be germinated to an extent where the bitterness of the bean curd skin is reduced, and where the germination percentage of the germination-treated bean is 10% to 100%. The weight ratio of γ-aminobutyric acid to isoflavone in the liquid bean extract is more preferably in the range of 10 to 100 and 250 to 100. It is also preferred that the liquid bean extract further contains a common bean extract that is derived from a germination-untreated bean not subjected to germination treatment as a raw material
摘要翻译：通过允许改变豆腐皮肤的风味和质地，提供改善风味和质感的豆腐皮肤。以作为原料的萌发处理豆的萌发豆提取物为主要成分的液体豆提取物被加热，得到豆腐皮。萌发处理的豆优选发芽到豆腐皮肤的苦味降低的程度，发芽处理的豆的发芽百分比为10％至100％。液体豆提取物中γ-氨基丁酸与异黄酮的重量比更优选在10〜100和250〜100的范围内。还优选的是，液体豆提取物还含有普通的豆提取物，其衍生自未经发芽处理的萌发豆作为原料

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