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1. 发明授权

US08129501B2 Dispersion improver for gluten, and dispersion solution of gluten 有权
标题翻译：面筋分散改良剂，面筋分散液
公开(公告)号：US08129501B2
公开(公告)日：2012-03-06
申请号：US12452528
申请日：2008-07-09
申请人： Norifumi Adachi , Hiroko Yano , Yugo Shima , Hitoshi Furuta
发明人： Norifumi Adachi , Hiroko Yano , Yugo Shima , Hitoshi Furuta
IPC分类号： C07K14/415 , C08B37/06
CPC分类号： A23J3/18 , A23J3/346 , A23L7/109 , A23L11/05 , A23L13/426 , A23L13/65 , A23L17/70 , A23L29/206 , A23L29/231 , A23V2002/00 , A23V2200/238
摘要： Disclosed is gluten having good dispersibility in water. Also disclosed is a method for producing active gluten, a gluten-containing food or a gluten gel efficiently by using a gluten dispersion solution. Further disclosed is a method for producing a gluten hydrolysate efficiently by preparing a gluten dispersion solution in a simple manner and hydrolyzing the dispersion solution. Gluten, which normally forms an aggregate in water, can be dispersed readily by mixing gluten with a water-soluble polysaccharide containing galacturonic acid. The gluten dispersion solution thus prepared can be used to produce active gluten, a gluten-containing food or a gluten gel efficiently, and can be also used to prepare a gluten hydrolysate in a simple manner, efficiently and stably.
摘要翻译：公开了在水中具有良好分散性的面筋。还公开了通过使用谷蛋白分散液有效地生产活性麸质，含麸质食品或麸质凝胶的方法。进一步公开了通过以简单的方式制备麸质分散液并水解分散液来有效地生产麸质水解产物的方法。通常在水中形成骨料的麸质可以通过将麸质与含有半乳糖醛酸的水溶性多糖混合而容易地分散。由此制备的麸质分散溶液可以有效地用于生产活性麸质，含麸质食品或麸质凝胶，并且还可以以简单的方式，有效和稳定地用于制备麸质水解产物。

2. 发明申请

US20100145019A1 DISPERSION IMPROVER FOR GLUTEN, AND DISPERSION SOLUTION OF GLUTEN 有权
标题翻译：葡萄糖的分散改善和葡萄糖的分散溶液
公开(公告)号：US20100145019A1
公开(公告)日：2010-06-10
申请号：US12452528
申请日：2008-07-09
申请人： Norifumi Adachi , Hiroko Yano , Yugo Shima , Hitoshi Furuta
发明人： Norifumi Adachi , Hiroko Yano , Yugo Shima , Hitoshi Furuta
IPC分类号： C07K14/415
CPC分类号： A23J3/18 , A23J3/346 , A23L7/109 , A23L11/05 , A23L13/426 , A23L13/65 , A23L17/70 , A23L29/206 , A23L29/231 , A23V2002/00 , A23V2200/238
摘要： Disclosed is gluten having good dispersibility in water. Also disclosed is a method for producing active gluten, a gluten-containing food or a gluten gel efficiently by using a gluten dispersion solution. Further disclosed is a method for producing a gluten hydrolysate efficiently by preparing a gluten dispersion solution in a simple manner and hydrolyzing the dispersion solution. Gluten, which normally forms an aggregate in water, can be dispersed readily by mixing gluten with a water-soluble polysaccharide containing galacturonic acid. The gluten dispersion solution thus prepared can be used to produce active gluten, a gluten-containing food or a gluten gel efficiently, and can be also used to prepare a gluten hydrolysate in a simple manner, efficiently and stably.
摘要翻译：公开了在水中具有良好分散性的面筋。还公开了通过使用谷蛋白分散液有效地生产活性麸质，含麸质食品或麸质凝胶的方法。进一步公开了通过以简单的方式制备麸质分散液并水解分散液来有效地生产麸质水解产物的方法。通常在水中形成骨料的麸质可以通过将麸质与含有半乳糖醛酸的水溶性多糖混合而容易地分散。由此制备的麸质分散溶液可以有效地用于生产活性麸质，含麸质食品或麸质凝胶，并且还可以以简单的方式，有效和稳定地用于制备麸质水解产物。

3. 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。

4. 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。

5. 发明授权

US06955628B2 Change-speed system for utility vehicle 有权
标题翻译：多用途车变速系统
公开(公告)号：US06955628B2
公开(公告)日：2005-10-18
申请号：US10656891
申请日：2003-09-05
申请人： Toshiya Fukumoto , Norifumi Adachi
发明人： Toshiya Fukumoto , Norifumi Adachi
IPC分类号： F16H61/04 , F16H61/06 , B60K41/28 , B60K41/02
CPC分类号： F16H61/061 , F16H2059/0226 , Y10T477/30 , Y10T477/638 , Y10T477/75 , Y10T477/78
摘要： A change-speed system for a utility vehicle includes a gear change-speed device operated for change speed in response to an operation of an actuator, a hydraulic clutch for selectively engaging/disengaging power transmission to the gear change-speed device, a current-controlled valve mechanism for feeding pressure oil to the hydraulic clutch and a hydraulic clutch controlling portion for controlling oil pressure in the hydraulic clutch by controlling a value of electric current to the valve mechanism. The hydraulic clutch controlling portion is operable to initiate a disengaging process of the hydraulic clutch based on initiation of the operation of the actuator and operable also to initiate an engaging process of the hydraulic clutch based on completion of the operation of the actuator. The engaging process of the hydraulic clutch includes a first engaging sub-process for rapidly raising the oil pressure to the hydraulic clutch for a predetermined period and a second engaging sub-process for gradually raising the oil pressure to the hydraulic clutch which has been temporarily dropped subsequent to the first sub-process. There is provided a manual setting device for adjusting the value of the electric current to the valve mechanism from the hydraulic clutch controlling portion in the second engaging sub-process.
摘要翻译：用于多用途车的变速系统包括响应于致动器的操作而变速的变速装置，用于选择性地接合/分离到变速装置的动力传递的液压离合器，控制阀机构，用于向液压离合器供给压力油;以及液压离合器控制部分，用于通过控制与阀机构的电流值来控制液压离合器中的油压。液压离合器控制部分可操作以基于启动致动器的操作而启动液压离合器的分离过程，并且还可以基于致动器的操作完成来启动液压离合器的接合过程。液压离合器的接合过程包括用于将油压快速提升到液压离合器预定时间段的第一接合子过程和用于逐渐提高已经暂时下降的液压离合器的油压的第二接合子过程在第一个子过程之后。提供了一种用于在第二接合子处理中从液压离合器控制部分调节到阀机构的电流值的手动设置装置。

6. 发明授权

US06458404B1 Dehydrated gel composition from hydrated isolated acetylated gellan gum 有权
标题翻译：脱水凝胶组成由水合分离的乙酰化吉兰糖胶
公开(公告)号：US06458404B1
公开(公告)日：2002-10-01
申请号：US09242806
申请日：1999-05-19
申请人： Norifumi Adachi
发明人： Norifumi Adachi
IPC分类号： A23C1054
CPC分类号： A23K50/48 , A21D2/183 , A21D13/50 , A23C9/1544 , A23F3/163 , A23F5/243 , A23G3/34 , A23G3/346 , A23G9/52 , A23G2200/06 , A23L2/62 , A23L7/109 , A23L7/13 , A23L9/12 , A23L13/422 , A23L13/65 , A23L13/67 , A23L17/40 , A23L17/70 , A23L19/19 , A23L21/12 , A23L21/15 , A23L23/00 , A23L27/60 , A23L29/212 , A23L29/231 , A23L29/238 , A23L29/244 , A23L29/25 , A23L29/256 , A23L29/262 , A23L29/269 , A23L29/272 , A23L29/274 , A23L29/284 , A23P20/105 , A23P30/40 , A61K8/0241 , A61K8/73 , A61K8/731 , A61Q11/00 , C08L5/00 , C09D7/43 , C09D11/18
摘要： The invention provides a native gellan gum-containing composition, and particularly based on the multifunctionality thereof, provides freeze/thaw-resistant gel compositions and dehydrated gels and jellies available therefrom, rice cake-like gels and rice cake substitutes, copy foods, cold retention compositions and cooling agents. The invention further provides the use of the above composition as additives for the expression of unique functions, for example a dispersion stabilizer, an additive for thickened compositions, a heat resistance-imparting agent, a syneresis inhibitor, a foam stabilizer, and a food palatability/body-improving agent.
摘要翻译：本发明提供天然绞兰胶组合物，特别是基于其多功能性，提供抗冻融凝胶组合物和可从其获得的脱水凝胶和果冻，米饼样凝胶和米糕替代物，复制食品，冷保存组合物和冷却剂。本发明还提供了上述组合物作为用于表达独特功能的添加剂的用途，例如分散稳定剂，增稠组合物用添加剂，耐热性赋予剂，脱水收缩抑制剂，泡沫稳定剂和食品适口性 /身体改善剂。

7. 发明授权

US09101158B2 Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage 有权
标题翻译：大豆乳液组合物应用于含大豆原料的食品或饮料
公开(公告)号：US09101158B2
公开(公告)日：2015-08-11
申请号：US14123837
申请日：2012-05-23
申请人： Masahiko Samoto , Jiro Kanamori , Norifumi Adachi , Chizuru Ueno , Eriko Harada , Mai Kanda , Takahiro Tsuruda , Ayako Ogama , Yuki Usui , Koichi Saito , Kohsuke Ito , Hideo Sugano , Masashi Asanoma , Mitsutaka Kohno , Masayuki Shibata , Yuusuke Shishido , Sayuri Kitagawa , Miyuki Kanaya , Shigeru Ashida , Takayasu Motoyama
发明人： Masahiko Samoto , Jiro Kanamori , Norifumi Adachi , Chizuru Ueno , Eriko Harada , Mai Kanda , Takahiro Tsuruda , Ayako Ogama , Yuki Usui , Koichi Saito , Kohsuke Ito , Hideo Sugano , Masashi Asanoma , Mitsutaka Kohno , Masayuki Shibata , Yuusuke Shishido , Sayuri Kitagawa , Miyuki Kanaya , Shigeru Ashida , Takayasu Motoyama
IPC分类号： A01N65/00 , A23L1/20 , A23L2/38 , A61K36/48 , A61K36/00 , A23L2/66 , A23C11/10 , A23C20/02 , A23L1/39 , A23G9/42 , A23L1/187 , A23L1/19 , A23L1/24 , A23G9/38
CPC分类号： A23L1/20 , A23C11/103 , A23C11/106 , A23C20/025 , A23G9/38 , A23G9/42 , A23L2/38 , A23L2/66 , A23L9/12 , A23L9/24 , A23L11/07 , A23L23/00 , A23L27/60 , A23V2002/00 , A23V2200/00 , A61K36/00 , A61K36/48 , A23V2200/122
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 conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. 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和蛋黄替代组合物等，其特征在于包含相对于干材料的蛋白质含量为至少25重量％的大豆乳液组合物，脂肪含量（作为氯仿/甲醇混合溶剂提取物）相对于至少100重量％的蛋白质含量，LCI值至少为55％。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。

8. 发明申请

US20100075014A1 QUALITY-IMPROVING AGENTS FOR COOKED RICE, COOKED RICE PRODUCTS USING THE SAME AND METHOD AND METHOD FOR THEIR PREPARATION 审中-公开
标题翻译：用于烹饪的质量改进剂，使用它们的烹饪的米制品及其制备方法和方法
公开(公告)号：US20100075014A1
公开(公告)日：2010-03-25
申请号：US11915013
申请日：2006-05-31
申请人： Norifumi Adachi , Taro Takahashi
发明人： Norifumi Adachi , Taro Takahashi
IPC分类号： A23L1/05 , A23L1/0522 , A23L1/182 , A23L1/0562
CPC分类号： A23L7/196 , A23L29/206 , A23L29/281
摘要： [PROBLEMS] To provide a quality-improving agent for cooked rice for improving the loosening properties of cooked rice and obtaining a cooked rice product with excellent qualities such as a soft and puffy texture and suppressed denaturation accompanying the aging of starch during preservation. To provide a processed cooked rice product having excellent qualities by using the same.[MEANS FOR SOLVING PROBLEMS] The loosening properties of cooked rice are improved by using, as the active ingredient, a water-soluble protein having been extracted and concentrated from pork, chicken, beef, fish, etc. and having a jelly strength of lower than 50 g. By combining this extract with water-soluble polysaccharides originating in soybean and using as a quality-improving agent for cooked rice, a processed cooked rice product having a soft and puffy texture and suffering from little denaturation in qualities during preservation can be obtained.
摘要翻译：本发明提供一种米饭质量改良剂，用于提高熟米松散性，并获得具有优良品质的熟米制品，如柔软松散质地，并在保鲜期间随着淀粉老化而抑制变性。为了提供通过使用它们具有优异品质的加工米饭制品。 [解决问题的方法]通过使用从猪肉，鸡肉，牛肉，鱼等中提取并浓缩的水溶性蛋白质作为活性成分，具有较低的果冻强度，可以提高熟米饭的松动性超过50克。通过将该提取物与来自大豆的水溶性多糖组合并用作熟米的质量改进剂，可以获得具有柔软松弛质地并且在保存期间几乎不变质变性的加工熟米制品。

9. 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。

10. 发明申请

US20140113013A1 NOVEL APPLICATION OF SOYBEAN EMULSION COMPOSITION TO SOYBEAN-DERIVED RAW MATERIAL-CONTAINING FOOD OR BEVERAGE 有权
标题翻译：大豆乳液组合物对大豆衍生的含有原料的食品或饮料的新应用
公开(公告)号：US20140113013A1
公开(公告)日：2014-04-24
申请号：US14123837
申请日：2012-05-23
申请人： Masahiko Samoto , Jiro Kanamori , Norifumi Adachi , Chizuru Ueno , Eriko Harada , Mai Kanda , Takahiro Tsuruda , Ayako Ogama , Yuki Usui , Koichi Saito , Kohsuke Ito , Hideo Sugano , Masashi Asanoma , Mitsutaka Kohno , Masayuki Shibata , Yuusuke Shishido , Sayuri Kitagawa , Miyuki Kanaya , Shigeru Ashida , Takayasu Motoyama
发明人： Masahiko Samoto , Jiro Kanamori , Norifumi Adachi , Chizuru Ueno , Eriko Harada , Mai Kanda , Takahiro Tsuruda , Ayako Ogama , Yuki Usui , Koichi Saito , Kohsuke Ito , Hideo Sugano , Masashi Asanoma , Mitsutaka Kohno , Masayuki Shibata , Yuusuke Shishido , Sayuri Kitagawa , Miyuki Kanaya , Shigeru Ashida , Takayasu Motoyama
IPC分类号： A23L1/20 , A23L2/38 , A61K36/48
CPC分类号： A23L1/20 , A23C11/103 , A23C11/106 , A23C20/025 , A23G9/38 , A23G9/42 , A23L2/38 , A23L2/66 , A23L9/12 , A23L9/24 , A23L11/07 , A23L23/00 , A23L27/60 , A23V2002/00 , A23V2200/00 , A61K36/00 , A61K36/48 , A23V2200/122
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 conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. 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和蛋黄替代组合物等，其特征在于包括相对于干材料的蛋白质含量为至少25重量％的大豆乳液组合物，脂肪含量（作为氯仿/甲醇混合溶剂提取物）相对于至少100重量％的蛋白质含量，LCI值至少为55％。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。

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