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1. 发明申请

US20060182870A1 Emulsifier, process for producing the same and emulsified composition using the emulsifier 审中-公开
标题翻译：乳化剂，使用乳化剂生产相同乳化组合物的方法
公开(公告)号：US20060182870A1
公开(公告)日：2006-08-17
申请号：US10547550
申请日：2004-03-03
申请人： Akihiro Nakamura , Taro Takahashi , Junko Tobe
发明人： Akihiro Nakamura , Taro Takahashi , Junko Tobe
IPC分类号： A23L1/20
CPC分类号： B01F17/0028 , A23D7/0053 , A23L2/56 , A23L27/60 , A23L27/80 , A23L29/10 , A61K8/73 , A61K8/97 , A61Q19/00
摘要： It is intended to provide an emulsifier having a high emulsifying capability and containing highly water-soluble polysaccharides as the active ingredient, a process for producing the same and an emulsified composition using the emulsifier. Namely, an emulsifier which is obtained by extracting soybean or a processed soybean product within an acidic region of pH 2.4 to 4.0 under heating to a temperature of 100° C. or higher. This emulsifier, which contains polysaccharides, shows a remarkably elevated emulsifying capability compared with the existing water-soluble soybean polysaccharides. A process for producing the same and a stable emulsified composition in which this emulsifier is used.
摘要翻译：旨在提供具有高乳化能力并含有高度水溶性多糖作为活性成分的乳化剂，其制备方法和使用该乳化剂的乳化组合物。即，在加热至100℃以上的温度下，在pH 2.4〜4.0的酸性区域内提取大豆或加工后的大豆制品而得到的乳化剂。含有多糖的乳化剂与现有的水溶性大豆多糖相比显示出显着提高的乳化能力。其制造方法和使用该乳化剂的稳定的乳化组合物。

2. 发明申请

US20060057273A1 Quality-improving agent for processed cereal foods and processed cereal food using the same 审中-公开
标题翻译：加工谷物食品质量改良剂及加工谷物食品
公开(公告)号：US20060057273A1
公开(公告)日：2006-03-16
申请号：US10532699
申请日：2003-10-08
申请人： Taro Takahashi , Akihiro Nakamura , Junko Tobe , Ryuji Yoshida , Hirokazu Maeda , Keiko Nagayasu , Norifumi Adachi
发明人： Taro Takahashi , Akihiro Nakamura , Junko Tobe , Ryuji Yoshida , Hirokazu Maeda , Keiko Nagayasu , Norifumi Adachi
IPC分类号： A23L1/18
CPC分类号： A23L7/1963 , A23L5/19 , A23L7/109 , A23L7/196 , A23P20/105
摘要： Processed cereal food quality enhancers comprising white potato-derived water-soluble acidic polysaccharides. Outward migration of starches of the processed cereal foods is prevented, loss of luster is improved, clumping within the food is eliminated for improved loosening properties, and clouding of the boiling water used for reconstitution is avoided, thus enhancing the quality of the processed cereal foods.
摘要翻译：包含白马铃薯衍生的水溶性酸性多糖的加工谷物食品质量增强剂。防止加工谷物食品的淀粉向外移动，改善光泽的损失，消除食品内的结块，改善松动性能，避免用于重构的沸水的混浊，从而提高加工谷物食品的质量。

3. 发明授权

US06743945B1 Carboxylic acid and amino acid or amino condensate reactants and manufacturing method therefor 有权
标题翻译：羧酸和氨基酸或氨基缩合反应物及其制备方法
公开(公告)号：US06743945B1
公开(公告)日：2004-06-01
申请号：US09490038
申请日：2000-01-24
申请人： Taro Takahashi , Junko Tobe , Akihiro Nakamura , Ryosuke Kiwata , Hirokazu Maeda
发明人： Taro Takahashi , Junko Tobe , Akihiro Nakamura , Ryosuke Kiwata , Hirokazu Maeda
IPC分类号： A61K3700
CPC分类号： A21D2/263 , A21D2/266 , A23J3/16 , C07K1/02 , C07K7/14
摘要： The present invention relates to a method of manufacturing compoundable carboxylic acid and amino acid or amino acid condensate reactants by an extremely simple method that does not use substances toxic to human beings, as well as to carboxylic acid and amino acid or amino acid condensate reactants manufactured according to the method. In the present invention, carboxylic acid and amino acid or amino acid condensate reactants are manufactured by mixing carboxylic acids and amino acids or amino-acid condensates under an aqueous system and heating to 100° C. or more, less than 180° C. without vaporizing the water away.
摘要翻译：本发明涉及通过非常简单的方法制造可复配羧酸和氨基酸或氨基酸缩合反应物的方法，所述方法不使用对人类有毒的物质，以及制备的羧酸和氨基酸或氨基酸缩合反应物根据该方法。在本发明中，羧酸和氨基酸或氨基酸缩合反应物是通过在水性体系下混合羧酸和氨基酸或氨基酸缩合物并加热至100℃以上，小于180℃而制得的，没有蒸发水分。

4. 发明授权

US06833151B2 Pectins, process for producing the same, acidic protein foods with the use of the same and process for the production thereof 失效
标题翻译：果胶，生产相同的方法，使用相同的酸性蛋白质食品及其生产方法
公开(公告)号：US06833151B2
公开(公告)日：2004-12-21
申请号：US10049570
申请日：2002-02-14
申请人： Taro Takahashi , Hitoshi Furuta , Junko Tobe
发明人： Taro Takahashi , Hitoshi Furuta , Junko Tobe
IPC分类号： A23L10524
CPC分类号： C08B37/0048 , A23C9/1542 , A23F5/243 , A23L29/10 , A23L29/219 , A23L29/231 , C08B37/0045
摘要： There are provided high quality pectins obtained by extraction from root vegetables, a process for their production, acidic protein foods that are stable in an acidic pH range above the isoelectric point of their proteins and are obtained using the pectins, and a process for their production. By adding an emulsifier during extraction of pectins from root vegetables for insolubilization of the starch impurities for their separation and removal, it is possible to produce highly pure pectins, which may be used to obtain acidic protein foods of satisfactory quality.
摘要翻译：提供通过从根蔬菜中提取的高质量果胶，其生产方法，在其蛋白质的等电点上方的酸性pH范围内稳定并且使用果胶得到的酸性蛋白质食物及其生产方法。通过在从根蔬菜提取果胶中添加乳化剂，使淀粉杂质不溶解分离和去除，可以制备高纯度的果胶，可用于获得质量令人满意的酸性蛋白质食品。

5. 发明申请

US20070065564A1 Oil-in-water emulsified composition 审中-公开
标题翻译：油包水乳化组合物
公开(公告)号：US20070065564A1
公开(公告)日：2007-03-22
申请号：US10570975
申请日：2004-09-15
申请人： Taro Takahashi , Junko Tobe
发明人： Taro Takahashi , Junko Tobe
IPC分类号： A23D7/00
CPC分类号： A23D7/02 , A23C9/1544 , A23C2210/30 , A23D7/0056 , A23L9/22 , A23L23/00 , A23L27/60 , A23L29/10 , A23V2002/00 , A23V2200/254 , A23V2200/06 , A23V2250/51 , A23V2200/222
摘要： In conventional oil-in-water emulsified compositions, the emulsified state has been stabilized by reducing the diameter of emulsion particles so as to realize fine uniform particles. This has resulted in the problem of flat taste or indistinct, featureless flavor. According to the invention there is provided the technology of obtaining an oil-in-water emulsified composition having an emulsified particle median diameter adjusted to a relatively large particle diameter, e.g. 5-100 μm, by the use of soybean-derived water-soluble polysaccharides in a stable composition. The emulsified composition has a good body and satisfactory taste attributed to the fat and oil components, and is stable over time. The soybean-derived water-soluble polysaccharides can be obtained by heat extraction from soybean or processed soybean products at a temperature of above 100° C. and a pH lower than the isoelectric point of soybean protein, preferably at an acidic pH of 2.4-4.0 or more preferably 3.0-3.5.
摘要翻译：在常规的水包油乳化组合物中，通过降低乳液颗粒的直径来使乳化状态稳定，从而实现细微均匀的颗粒。这导致了平坦的味道或不清楚，无特征的味道的问题。根据本发明，提供了一种获得水乳化组合物的技术，该乳化组合物具有调节至相对较大粒径的乳化颗粒中值直径。 5-100毫克，通过使用大豆衍生的水溶性多糖在稳定的组成。乳化组合物具有良好的身体和归因于脂肪和油组分的令人满意的味道，并且随着时间的推移是稳定的。大豆衍生的水溶性多糖可以通过在大豆或加工的大豆制品中在100℃以上的温度下提取并且pH低于大豆蛋白的等电点，优选在2.4-4.0的酸性pH下，或更优选3.0-3.5。

6. 发明授权

US06632469B1 Pectin, method for its production, acidic protein foods incorporating it and method for their production 失效
标题翻译：果胶，其生产方法，含有其的酸性蛋白质食品及其生产方法
公开(公告)号：US06632469B1
公开(公告)日：2003-10-14
申请号：US09581032
申请日：2000-06-06
申请人： Taro Takahashi , Hitoshi Furuta , Junko Tobe , Ryosuke Kiwata
发明人： Taro Takahashi , Hitoshi Furuta , Junko Tobe , Ryosuke Kiwata
IPC分类号： A23F500
CPC分类号： C08B37/0048 , A23C9/1542 , A23F5/243 , A23L29/231
摘要： A method for production of pectin that includes hot water extraction from a root vegetable under weak acidic conditions of pH 3.8-5.3 and pectin produced by the method, as well as a method for production of acidic protein food products that includes addition of the pectin to acidic protein food products, and acidic protein food products produced by the method.
摘要翻译：一种生产果胶的方法，其包括在pH 3.8-5.3的弱酸性条件下从根植物中提取热水和通过该方法生产的果胶，以及一种生产酸性蛋白质食品的方法，包括将果胶加入酸性蛋白质食品和酸性蛋白质食品通过该方法生产

7. 发明申请

US20140134310A1 PECTIC POLYSACCHARIDE AND METHOD FOR PRODUCING SAME 有权
标题翻译： PECTIC POLYACCHARIDE AND METHOD FOR PRODUCAME SAME
公开(公告)号：US20140134310A1
公开(公告)日：2014-05-15
申请号：US14128120
申请日：2012-06-21
申请人： Akihiro Nakamura , Junko Tobe , Norifumi Adachi
发明人： Akihiro Nakamura , Junko Tobe , Norifumi Adachi
IPC分类号： A23L2/66
CPC分类号： A23L2/66 , A23C9/137 , A23C11/106 , A23L2/52 , A23L2/68 , A23L29/238 , C08B37/0003 , C08B37/0045
摘要： The present invention provides a pectic polysaccharide, wherein a degree of methyl esterification of constituent galacturonic acid is 45% or less, a structure of a single molecule observed with an atomic force microscope comprises a star structure, and a diameter of the molecule is more than 100 nm and equal to or less than 200 nm.
摘要翻译：本发明提供一种果胶多糖，其中成分半乳糖醛酸的甲基酯化度为45％以下，用原子力显微镜观察到的单一分子的结构包含星形结构，分子的直径大于 100nm，等于或小于200nm。

8. 发明授权

US09107450B2 Pectic polysaccharide and method for producing same 有权
标题翻译：果胶多糖及其制备方法
公开(公告)号：US09107450B2
公开(公告)日：2015-08-18
申请号：US14128120
申请日：2012-06-21
申请人： Akihiro Nakamura , Junko Tobe , Norifumi Adachi
发明人： Akihiro Nakamura , Junko Tobe , Norifumi Adachi
IPC分类号： A23L2/66 , A23L2/52 , A23L2/68 , A23L1/0526 , C08B37/00 , A23C9/137 , A23C11/10
CPC分类号： A23L2/66 , A23C9/137 , A23C11/106 , A23L2/52 , A23L2/68 , A23L29/238 , C08B37/0003 , C08B37/0045
摘要： The present invention provides a pectic polysaccharide, wherein a degree of methyl esterification of constituent galacturonic acid is 45% or less, a structure of a single molecule observed with an atomic force microscope comprises a star structure, and a diameter of the molecule is more than 100 nm and equal to or less than 200 nm.
摘要翻译：本发明提供一种果胶多糖，其中成分半乳糖醛酸的甲基酯化度为45％以下，用原子力显微镜观察到的单一分子的结构包含星形结构，分子的直径大于 100nm，等于或小于200nm。

9. 发明申请

US20100136204A1 METHOD FOR PRODUCTION OF WATER-SOLUBLE POLYSACCHARIDE 有权
标题翻译：生产水溶性多糖的方法
公开(公告)号：US20100136204A1
公开(公告)日：2010-06-03
申请号：US12451900
申请日：2008-05-28
申请人： Nanae Fujii , Junko Tobe , Akihiro Nakamura , Ryuji Yoshida
发明人： Nanae Fujii , Junko Tobe , Akihiro Nakamura , Ryuji Yoshida
IPC分类号： A23L2/00 , C07H1/00 , A23L1/48
CPC分类号： A23L2/66 , A23C9/13 , A23C9/1542 , A23C11/106 , A23L2/52 , A23L29/206 , A23L33/185 , A23V2002/00 , C08B37/0045 , C08J3/24 , C08J2305/06 , A23V2250/5488
摘要： Disclosed is a novel water-soluble soybean polysaccharide which is produced by imparting a function of stabilizing a protein in a pH range around the isoelectric point of the protein to a water-soluble soybean polysaccharide. Also disclosed is a novel dispersion stabilizer which enables to stabilize the dispersion of a protein in a pH range around the isoelectric point of the protein. Further, disclosed is a acidic protein food/beverage comprising the dispersion stabilizer. A crosslinked product of a water-soluble soybean polysaccharide extracted from a soybean seed raw material can improve the dispersion stability of a milk protein in a pH range around the isoelectric point of the protein. By using the water-soluble soybean polysaccharide, an acidic protein food/beverage having a low viscosity can be produced.
摘要翻译：公开了一种新的水溶性大豆多糖，其通过赋予在蛋白质的等电点附近的pH范围内将蛋白质稳定于水溶性大豆多糖而产生的功能。还公开了一种新颖的分散稳定剂，其能够稳定蛋白质在蛋白质等电点附近的pH范围内的分散。此外，公开了包含分散稳定剂的酸性蛋白质食品/饮料。从大豆种子原料提取的水溶性大豆多糖的交联物，可以提高乳蛋白在蛋白质等电点附近的pH范围内的分散稳定性。通过使用水溶性大豆多糖，可以生产具有低粘度的酸性蛋白质食品/饮料。

10. 发明授权

US08128980B2 Method for production of water-soluble polysaccharide 有权
标题翻译：生产水溶性多糖的方法
公开(公告)号：US08128980B2
公开(公告)日：2012-03-06
申请号：US12451900
申请日：2008-05-28
申请人： Nanae Fujii , Junko Tobe , Akihiro Nakamura , Ryuji Yoshida
发明人： Nanae Fujii , Junko Tobe , Akihiro Nakamura , Ryuji Yoshida
IPC分类号： A23L1/20
CPC分类号： A23L2/66 , A23C9/13 , A23C9/1542 , A23C11/106 , A23L2/52 , A23L29/206 , A23L33/185 , A23V2002/00 , C08B37/0045 , C08J3/24 , C08J2305/06 , A23V2250/5488
摘要： Disclosed is a novel water-soluble soybean polysaccharide which is produced by imparting a function of stabilizing a protein in a pH range around the isoelectric point of the protein to a water-soluble soybean polysaccharide. Also disclosed is a novel dispersion stabilizer which enables to stabilize the dispersion of a protein in a pH range around the isoelectric point of the protein. Further, disclosed is a acidic protein food/beverage comprising the dispersion stabilizer. A crosslinked product of a water-soluble soybean polysaccharide extracted from a soybean seed raw material can improve the dispersion stability of a milk protein in a pH range around the isoelectric point of the protein. By using the water-soluble soybean polysaccharide, an acidic protein food/beverage having a low viscosity can be produced.
摘要翻译：公开了一种新的水溶性大豆多糖，其通过赋予在蛋白质的等电点附近的pH范围内将蛋白质稳定于水溶性大豆多糖而产生的功能。还公开了一种新颖的分散稳定剂，其能够稳定蛋白质在蛋白质等电点附近的pH范围内的分散。此外，公开了包含分散稳定剂的酸性蛋白质食品/饮料。从大豆种子原料提取的水溶性大豆多糖的交联物，可以提高乳蛋白在蛋白质等电点附近的pH范围内的分散稳定性。通过使用水溶性大豆多糖，可以制造具有低粘度的酸性蛋白质食品/饮料。

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