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1. 发明授权

US5858448A Process for preparing textured soybean protein 失效
标题翻译：制备织构大豆蛋白的方法
公开(公告)号：US5858448A
公开(公告)日：1999-01-12
申请号：US882293
申请日：1997-06-25
申请人： Tetsuo Sakata , Nobuhiro Otsubo , Hirofumi Kugitani , Noriko Baba , Motohiko Hirotsuka
发明人： Tetsuo Sakata , Nobuhiro Otsubo , Hirofumi Kugitani , Noriko Baba , Motohiko Hirotsuka
IPC分类号： A23L11/30 , A23J3/16 , A23J3/22 , A23J3/26 , A23J1/00 , A23B4/03 , A23P1/00 , A23B1/10
CPC分类号： A23J3/22 , A23J3/16
摘要： This invention provides a process for preparing a textured soybean protein (TSP), the process having the steps of pressurizing and heating a raw material containing a soybean protein and water, quickly releasing the pressure to texturize the protein, bringing the obtained TSP into contact with steam while the TSP remains hot and is not completely dried. According to the process of this invention, a TSP having a good flavor can be produced in a simple and economical manner.
摘要翻译：本发明提供一种制备织构化大豆蛋白（TSP）的方法，该方法具有对包含大豆蛋白和水的原料进行加压和加热的步骤，快速释放蛋白质的组织化压力，使得到的TSP与蒸汽，而TSP保持热，并且不完全干燥。根据本发明的方法，可以简单和经济地制备具有良好风味的TSP。

2. 发明申请

US20080280020A1 Process for Production of Soybean Puff 审中-公开
标题翻译：大豆粉生产工艺
公开(公告)号：US20080280020A1
公开(公告)日：2008-11-13
申请号：US11886158
申请日：2006-03-16
申请人： Hirofumi Kugitani , Tetsuo Sakata
发明人： Hirofumi Kugitani , Tetsuo Sakata
IPC分类号： A23L1/212
CPC分类号： A23G3/52 , A23L7/17 , A23L11/05 , A23L29/212 , A23P30/30
摘要： A process for producing a soybean puff comprising the steps of heating under pressure a water-bearing raw material comprising a soybean-derived defatted material and a starchy material and then extruding and expanding the resulting product to give the soybean puff, which process is characterized by the followings: (a) defatted soybean milk is the essential component of the soybean-derived defatted material; (b) the soybean-derived defatted material and the starchy material are used at the fractional ratios of 5 to 80 wt % (dry basis) and 20 to 95 wt % (dry basis), respectively; (c) the water-bearing raw material has a water content of 15 to 40 wt %; and (d) the temperature for the extrusion falls within the range of 130 to 200° C. The puff has an ingenuous taste for soybean and good feeling in the mouth.
摘要翻译：一种生产大豆粉的方法，包括在压力下加热包含大豆衍生的脱脂材料和淀粉质材料的含水原料，然后挤出和膨胀得到的产物以得到大豆泡沫，该方法的特征在于以下：（a）脱脂豆浆是大豆衍生的脱脂材料的重要组成部分; （b）大豆衍生的脱脂材料和淀粉质材料分别以5至80重量％（干基）和20至95重量％（干基）的分数比使用; （c）含水原料的含水量为15〜40重量％（d）挤出温度在130〜200℃的范围内。该泡沫具有大豆味道，口感好。

3. 发明申请

US20080226769A1 Process For Producing Soybean Protein and Process For Producing Processed Meat Food Using the Soybean Protein 审中-公开
标题翻译：生产大豆蛋白的方法和使用大豆蛋白生产加工肉类食品的方法
公开(公告)号：US20080226769A1
公开(公告)日：2008-09-18
申请号：US10593867
申请日：2005-03-29
申请人： Hiroyuki Kato , Tetsuo Sakata , Hiroko Katsumaru
发明人： Hiroyuki Kato , Tetsuo Sakata , Hiroko Katsumaru
IPC分类号： A23J3/16 , A23L1/20 , A23J1/14
CPC分类号： C12Y203/02013 , A23J3/16 , A23L13/426 , A23L13/65 , A23L33/185
摘要： The present invention aims to provide a process for producing a soybean protein wherein transglutaminase is used to improve both the gel property and the emulsifying property. Namely, it is a process for producing a soybean protein comprising treating a soybean protein solution or soybean protein slurry with transglutaminase, wherein a heat treatment is performed before or after the treatment with transglutaminase.
摘要翻译：本发明的目的在于提供一种生产大豆蛋白质的方法，其中使用转谷氨酰胺酶来提高凝胶性能和乳化性能。也就是说，它是一种生产大豆蛋白的方法，包括用转谷氨酰胺酶处理大豆蛋白溶液或大豆蛋白浆料，其中在用转谷氨酰胺酶处理之前或之后进行热处理。

4. 发明申请

US20070076124A1 Delay Circuit and Video Signal Processing Circuit Using the Same 有权
标题翻译：延迟电路和使用其的视频信号处理电路
公开(公告)号：US20070076124A1
公开(公告)日：2007-04-05
申请号：US11470929
申请日：2006-09-07
申请人： Shunsuke Serizawa , Tetsuo Sakata , Masato Onaya
发明人： Shunsuke Serizawa , Tetsuo Sakata , Masato Onaya
IPC分类号： H03H11/26 , H04N5/14
CPC分类号： H03H19/004 , H04N11/165 , H04N11/186
摘要： A delay circuit acquiring an output signal delayed from an input signal, comprising: a switched capacitor group that includes a plurality of switched capacitor units, wherein each of the plurality of switched capacitor units has a charging MOS transistor and a discharging MOS transistor, and a capacitive element which is connected to sources of the charging and the discharging MOS transistors and which is charged/discharged by turning on/off gates of the charging and the discharging MOS transistors, and wherein the plurality of switched capacitor units are connected such that the input signal is input in common to each of drains of the charging MOS transistors and such that the capacitive elements are charged as well as such that the capacitive elements are discharged to allow the output signal to be output from each of drains of the discharging MOS transistors; and a switching control unit that performs on/off control of each of gates of the charging and the discharging MOS transistors, to cause each of the capacitive elements to be charged in sequence based on the input signal, and that, upon causing the each of the capacitive elements to be charged in sequence based on the input signal, causes the capacitive element charged last time to be discharged, to allow the output signal to be output in sequence, wherein with respect to the two adjacent switched capacitor units of the plurality of switched capacitor units, the respective charging MOS transistors are adjacent to each other and the respective discharging MOS transistors are adjacent to each other, and drains of the respective charging MOS transistors are common and drains of the respective discharging MOS transistors are common.
摘要翻译：获取从输入信号延迟的输出信号的延迟电路，包括：开关电容器组，其包括多个开关电容器单元，其中所述多个开关电容器单元中的每一个具有充电MOS晶体管和放电MOS晶体管，以及电容元件，其连接到充电和放电MOS晶体管的源极，并且通过接通/关闭充电和放电MOS晶体管的栅极进行充电/放电，并且其中所述多个开关电容器单元被连接，使得输入信号被共同地输入到充电MOS晶体管的每个漏极，并且使得电容元件被充电以及使得电容元件被放电以允许输出信号从放电MOS晶体管的每个漏极输出; 以及开关控制单元，其执行充电和放电MOS晶体管的每个栅极的导通/关断控制，以使得每个电容元件基于输入信号依次充电，并且在使每个基于输入信号依次充电的电容元件使得最后一次充电的电容元件被放电，以允许输出信号依次输出，其中相对于多个的两个相邻的开关电容器单元开关电容器单元，各个充电MOS晶体管彼此相邻并且各个放电MOS晶体管彼此相邻，并且各个充电MOS晶体管的漏极是共同的，并且各个放电MOS晶体管的漏极是共同的。

5. 发明申请

US20050287234A1 Methods for producing soybean protein 审中-公开
标题翻译：大豆蛋白生产方法
公开(公告)号：US20050287234A1
公开(公告)日：2005-12-29
申请号：US11184779
申请日：2005-07-20
申请人： Tetsuo Sakata , Masahiko Samoto , Yasuo Otani
发明人： Tetsuo Sakata , Masahiko Samoto , Yasuo Otani
IPC分类号： A23J3/16 , A23L11/00 , A23L11/30 , A61K38/16 , A61K35/78 , C07K14/415
CPC分类号： A23J3/16 , A23L11/07 , A23L11/30
摘要： A neutral particulate soybean protein having an extremely reduced odor called “soybean odor” which is present in a soybean protein and derived from soybeans and also having an excellent flavor without deteriorating the flavor associated naturally with a processed food product when used in such food. Also a method for producing a neutral soybean protein which comprises heating a soybean protein slurry or solution under acidic conditions followed by neutralization (to pH 6.0 to 8.0) preferably followed by heating again.
摘要翻译：存在于大豆蛋白质中并衍生自大豆并且还具有极好风味且具有极佳风味的中性颗粒大豆蛋白，其在用于这种食品时不会恶化与加工食品天然相关的风味。还有一种生产中性大豆蛋白的方法，其包括在酸性条件下加热大豆蛋白浆液或溶液，然后中和（至pH 6.0至8.0），然后再次加热。

6. 发明授权

US07800696B2 Delay circuit and video signal processing circuit using the same 有权
标题翻译：延迟电路和视频信号处理电路使用相同
公开(公告)号：US07800696B2
公开(公告)日：2010-09-21
申请号：US11470929
申请日：2006-09-07
申请人： Shunsuke Serizawa , Tetsuo Sakata , Masato Onaya
发明人： Shunsuke Serizawa , Tetsuo Sakata , Masato Onaya
IPC分类号： H04N9/66 , H03H11/26
CPC分类号： H03H19/004 , H04N11/165 , H04N11/186
摘要： A delay circuit acquiring an output signal delayed from an input signal, comprising: a switched capacitor group that includes a plurality of switched capacitor units, wherein each of the plurality of switched capacitor units has a charging MOS transistor and a discharging MOS transistor, and a capacitive element which is connected to sources of the charging and the discharging MOS transistors; and a switching control unit that performs on/off control of the charging and the discharging of the MOS transistors, to cause each of the capacitive elements to be charged in sequence based on the input signal, and that, upon causing the each of the capacitive elements to be charged in sequence based on the input signal, causes the capacitive element charged last time to be discharged, to allow the output signal to be output in sequence.
摘要翻译：获取从输入信号延迟的输出信号的延迟电路，包括：开关电容器组，其包括多个开关电容器单元，其中所述多个开关电容器单元中的每一个具有充电MOS晶体管和放电MOS晶体管，以及连接到充电和放电MOS晶体管的源极的电容元件; 以及开关控制单元，其执行MOS晶体管的充电和放电的导通/关断控制，以使得每个电容元件基于输入信号依次充电，并且在使每个电容元件基于输入信号依次充电的元件使上次充电的电容元件放电，以使输出信号依次输出。

7. 发明申请

US20090291179A1 Method for producing high-protein soybean snack food 审中-公开
标题翻译：高蛋白大豆休闲食品的生产方法
公开(公告)号：US20090291179A1
公开(公告)日：2009-11-26
申请号：US12308988
申请日：2007-07-02
申请人： Yasuyuki Nakano , Tetsuo Sakata
发明人： Yasuyuki Nakano , Tetsuo Sakata
IPC分类号： A23L1/305
CPC分类号： A23L33/20 , A23L11/07 , A23L33/18 , A23L33/185 , A23P30/10 , A23P30/20 , A23V2002/00 , A23V2200/3322 , A23V2250/5488
摘要： A high-protein soybean snack food which is excellent in moldability and melting in the mouth unlike a conventional expanding snack food mainly composed of starch is obtained. By using not undegraded separated soybean protein but hydrolyzed soybean protein as a main raw material and combining calcium carbonate therewith, adding water thereto, extruding and expanding the mixture by a high-temperature and high-pressure treatment with an extruder, a high-protein soybean snack food which is excellent in moldability and melting in the mouth can be produced.
摘要翻译：获得了与以淀粉为主要成分的常规膨化零食不同的成型性和口中熔化的高蛋白大豆零食。通过使用未分解的大豆蛋白，但以水解大豆蛋白为主要原料，并将碳酸钙与其结合，向其中加入水，用挤出机，高蛋白大豆进行高温高压处理，挤压和膨胀混合物可以制造成型性优异且口中熔化的小吃食品。

8. 发明申请

US20100227040A1 Powdery Soy Protein And Soy Protein-Containing Food Using The Same 审中-公开
标题翻译：含大豆蛋白和含大豆蛋白的食物使用同样的蛋白质
公开(公告)号：US20100227040A1
公开(公告)日：2010-09-09
申请号：US12225294
申请日：2007-03-28
申请人： Asami Muraoka , Kotaro Nishi , Yasushi Nakamura , Tetsuo Sakata
发明人： Asami Muraoka , Kotaro Nishi , Yasushi Nakamura , Tetsuo Sakata
IPC分类号： A23J3/16 , A23P1/10 , A23L1/05
CPC分类号： A21D13/045 , A21D2/266 , A21D13/04 , A21D13/064 , A21D13/40 , A23J3/16 , A23L11/07 , A23P30/10
摘要： It is intended to provide a soy protein-containing food (a baked food) which can be used in a large amount as a substitute for wheat flour and has an excellent flavor without showing a coarse texture. It is also intended to provide a non-baked food prepared without resorting to baking. Moreover, it is intended to provide a powdery soy protein suitable for these foods. Namely, a powdery soy protein characterized by having an NSI of from 10 to 55, a solubility in 0.22 M trichloroacetic acid (TCA) of from 6 to 30% and a CP of from 50 to 98%; and a soy protein-containing food (a baked food or a non-baked food) prepared by binding this soy protein with a binder and molding.
摘要翻译：旨在提供可以大量使用的大豆蛋白质食品（烘焙食品）作为小麦粉的替代品，并且具有优异的风味而不显示粗糙的质地。它还旨在提供不用烘烤的无烘焙食品。此外，其目的是提供适合于这些食物的粉末状大豆蛋白质。即，其特征在于NSI为10〜55，在0.22M三氯乙酸（TCA）中的溶解度为6〜30％，CP为50〜98％的粉末状大豆蛋白。和通过用粘合剂和模塑方法将该大豆蛋白结合而制备的含大豆蛋白质的食物（烘焙食品或非烘焙食品）。

9. 发明申请

US20100136615A1 METHOD OF PRODUCING SOYBEAN PROTEIN MATERIAL 审中-公开
标题翻译：生产大豆蛋白质材料的方法
公开(公告)号：US20100136615A1
公开(公告)日：2010-06-03
申请号：US12451633
申请日：2008-05-13
申请人： Hiroyuki Kato , Tetsuo Sakata
发明人： Hiroyuki Kato , Tetsuo Sakata
IPC分类号： C12P21/00
CPC分类号： A23J3/16 , A23J3/346
摘要： It is intended to provide a soybean protein material which is highly dispersible in hot water and highly miscible with water so as to give a solution showing regulated coarseness. More specifically, it is intended to provide a soybean protein material which is appropriately usable in preparing protein drinks. According to a method comprising the following steps, it becomes possible to produce a soybean protein material which is dispersible in hot water and miscible with water: the step wherein soybean protein is hydrolyzed with a protease in an aqueous system until the 0.22 MTCA solubility attains 15 to 30%; the step wherein an emulsifier having an HLB value of 6 or more but not more than 13 is added to the soybean protein; the step of drying the soybean protein after the hydrolysis; and the step of heating the soybean protein in an aqueous system at 105 to 180° C. for 15 to 180 seconds before the drying.
摘要翻译：旨在提供一种大豆蛋白材料，其在热水中高度分散并与水高度混溶，以产生显示出调节性粗糙度的溶液。更具体地，旨在提供可适用于制备蛋白质饮料的大豆蛋白质材料。根据包括以下步骤的方法，可以生产可分散在热水中并与水混溶的大豆蛋白物质：其中大豆蛋白质在水性体系中用蛋白酶水解直到0.22SKA溶解度达到15 至30％; 向大豆蛋白中加入HLB值为6以上且13以下的乳化剂的工序; 水解后大豆蛋白干燥的步骤; 以及在水性体系中在105〜180℃下加热大豆蛋白15〜180秒的步骤。

10. 发明申请

US20080171356A1 Process for Producing Soybean Protein 审中-公开
标题翻译：生产大豆蛋白的方法
公开(公告)号：US20080171356A1
公开(公告)日：2008-07-17
申请号：US11883167
申请日：2006-01-27
申请人： Yasushi Nakamura , Hiroko Oka , Tetsuo Sakata
发明人： Yasushi Nakamura , Hiroko Oka , Tetsuo Sakata
IPC分类号： C12P21/06
CPC分类号： A23J3/16 , A23J3/346
摘要： A soybean protein that without any soybean odor and nasty aftertastes, such as acerbity and astringency, is refreshing and ensures excellent flavor, and that when used in a protein beverage, etc., excels in powder dispersion and dissolution at the time of dissolving operation and is free of roughness thereof, realizing excellent throat feeling. There is provided a process for producing a soybean protein, characterized by adding an Mg compound to a soybean protein slurry or solution, heating the thus neutralized solution and adding a protease thereto, thereby carrying out hydrolysis of the protein.
摘要翻译：没有任何大豆气味和令人讨厌的后味物质，如涩味和涩味的大豆蛋白质是清新的，确保优异的风味，当用于蛋白质饮料等时，在溶解操作时粉末分散和溶解性优异，无粗糙，实现良好的喉咙感。提供一种生产大豆蛋白的方法，其特征在于向大豆蛋白浆液或溶液中加入Mg化合物，加热如此中和的溶液并向其中加入蛋白酶，从而进行蛋白质的水解。

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