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    Soybean protein, process for producing the same and acidic protein food with the use of the same
    71.
    发明专利
    Soybean protein, process for producing the same and acidic protein food with the use of the same 审中-公开
    大豆蛋白，生产同种蛋白的方法及其使用的酸性蛋白食品

    公开(公告)号：JP2009149697A

    公开(公告)日：2009-07-09

    申请号：JP2009095517

    申请日：2009-04-10

    申请人： Fuji Oil Co Ltd ,  不二製油株式会社

    发明人： SAITO TSUTOMU ,  TSUGE KEISUKE ,  KIRIYAMA TOSHIO ,  KUGIMIYA WATARU

    IPC分类号： C07K14/415 ,  A23C11/10 ,  A23J3/16 ,  A23J3/34 ,  A23L2/38 ,  A23L2/52 ,  A23L2/66 ,  A23L11/00 ,  A23L11/30 ,  A23L21/10 ,  A23L29/206 ,  A23L29/275 ,  C12P21/00

    CPC分类号： A23C11/103 ,  A23C11/106 ,  A23J3/16 ,  A23J3/346 ,  A23L11/05 ,  A23L11/30 ,  A23L29/206 ,  A23L29/275 ,  A23V2002/00 ,  C12Y304/00 ,  A23V2250/5488

    摘要： PROBLEM TO BE SOLVED: To provide a soybean protein material which is excellent in solubility, stability, emulsifying properties and gel-forming properties under acidic conditions and thus advantageously usable in acidic foods, and provide a process for producing the same and the acidic foods with the use of the same. SOLUTION: A solution containing soymilk is subjected to a treatment for eliminating or inactivating polyanionic substances contained therein and/or adding a polycationic substance and then heated at 100°C or above under acidic conditions. Thus, a soybean protein having a high solubility under acidic conditions and thus being appropriately usable in the acidic foods can be obtained. By use of this protein, protein foods in an acidic region can be provided. By combination of the above-described treatment with a protease-digestion treatment, a soybean protein hydrolyzate having a high solubility in the acidic region can be efficiently obtained. COPYRIGHT: (C)2009,JPO&INPIT

    摘要翻译： 待解决的问题：提供在酸性条件下溶解度，稳定性，乳化性能和凝胶形成性优异的大豆蛋白材料，因此有利于在酸性食品中的使用，并提供其制备方法和 酸性食物与使用相同。 解决方案：将含有豆浆的溶液进行处理以除去或灭活其中所含的聚阴离子物质和/或加入聚阳离子物质，然后在酸性条件下在100℃或更高温度下加热。 因此，可以获得在酸性条件下具有高溶解度并因此适用于酸性食品的大豆蛋白质。 通过使用该蛋白质，可以提供酸性区域中的蛋白质食物。 通过上述处理与蛋白酶消化处理的组合，可以有效地获得在酸性区域中具有高溶解度的大豆蛋白水解产物。 版权所有（C）2009，JPO＆INPIT

    Method for producing soybean snack confectionery
    73.
    发明专利
    Method for producing soybean snack confectionery 审中-公开
    生产大豆SNACK CONFECTIONERY的方法

    公开(公告)号：JP2007166904A

    公开(公告)日：2007-07-05

    申请号：JP2003410516

    申请日：2003-12-09

    申请人： Calbee Foods Co Ltd ,  Ikuko Watanabe ,  カルビー株式会社 ,  育子 渡邊

    发明人： ABE YOSHINOBU ,  WATANABE IKUKO

    IPC分类号： A23G3/34 ,  A23L11/00

    CPC分类号： A23L11/05

    摘要： PROBLEM TO BE SOLVED: To provide a method for producing soybean snack confectionery having crispy feeling comprising using soybeans as many as possible. SOLUTION: The method for producing soybean snack confectionery comprises the following process: (a) a process of kneading defatted soybeans; (b) a process of forming pellets from the resultant kneaded material; (c) a process of regulating water content of the pellets; (d) a process of swelling the pellets after regulation of the water content; (e) a process of adding oil and fat to the swollen pellets; and (f) a process of drying the resultant swollen pellets. COPYRIGHT: (C)2007,JPO&INPIT

    摘要翻译： 要解决的问题：提供一种生产具有脆性感的大豆点心糖果的方法，其包括尽可能多地使用大豆。 解决方案：生产大豆点心糖果的方法包括以下过程：（a）捏合脱脂大豆的方法; （b）从所得捏合材料形成颗粒的方法; （c）调节颗粒的水含量的过程; （d）在调节含水量后使颗粒膨胀的过程; （e）向溶胀的丸粒中加入油脂的过程; 和（f）干燥所得的溶胀颗粒的方法。 版权所有（C）2007，JPO＆INPIT

    Hair growing substance
    74.
    发明专利
    Hair growing substance 有权
    头发生长物质

    公开(公告)号：JP2007070336A

    公开(公告)日：2007-03-22

    申请号：JP2006024532

    申请日：2006-02-01

    申请人： Takehito Kono ,  建仁 河乃

    发明人： KONO TAKEHITO

    IPC分类号： A61K36/48 ,  A23L1/30 ,  A61K8/97 ,  A61K36/18 ,  A61K36/70 ,  A61P17/14 ,  A61Q7/00

    CPC分类号： A61K8/97 ,  A23L11/05 ,  A23L33/105 ,  A23V2002/00 ,  A61K36/31 ,  A61K36/48 ,  A61K36/704 ,  A61K2800/92 ,  A61Q7/00 ,  A61K2300/00 ,  A23V2200/318 ,  A23V2250/21

    摘要： PROBLEM TO BE SOLVED: To provide a new hair growing substance having excellent hair growing effects. SOLUTION: The hair growing substance comprises at least one kind selected from the group consisting of processed half-ripe soybeans, an extract of the processed half-ripe soybeans, processed cashew, an extract of the processed cashew, processed Cynanchum bungei Decne, an extract of the processed Cynanchum bungei Decne, Euphoria Longana (Lour.) Steud. kernel and an extract of the Euphoria Longana (Lour.) Steud. kernel as an active ingredient. The hair growing substance preferably comprises at least one kind selected from the group consisting of the processed half-ripe soybeans and/or the extract of the processed half-ripe soybeans, the processed cashew, the extract of the processed cashew, the processed Cynanchum bungei Decne, the extract of the processed Cynanchum bungei Decne, the Euphoria Longana (Lour.) Steud. kernel and the extract of the Euphoria Longana (Lour.) Steud. kernel as the active ingredient. The processed half-ripe soybeans is obtained by eliminating the raw taste of the soybeans and heat-treating the soybeans within the range so as not to lead to powdering by overheating. The processed cashew or the processed Cynanchum bungei Decne is prepared by impregnating the raw cashew or the raw Cynanchum bungei Decne with an extract of black-seeded soybean and liquors. COPYRIGHT: (C)2007,JPO&INPIT

    摘要翻译： 要解决的问题：提供具有优异的毛发生长效果的新的毛发生长物质。 毛发生长物质包括选自加工半熟大豆，加工半熟大豆的提取物，加工腰果，加工腰果的提取物，加工的Cynanchum bungei Decne中的至少一种 ，加工的Cynanchum bungei Decne，Euphoria Longana（Lour。）Steud的提取物。 内核和幸福的浪花（Lour。）Steud的提取物。 核作为活性成分。 毛发生长物质优选包括选自加工的半熟大豆和/或加工的半熟大豆的提取物，加工的腰果，加工腰果的提取物，加工的Cynanchum bungei中的至少一种 Decne，加工的Cynanchum bungei Decne，Euphoria Longana（Lour。）Steud的提取物。 内核和幸福的浪花（Lour。）Steud的提取物。 核作为活性成分。 加工的半熟大豆通过消除大豆的原味并在大范围内进行热处理而获得，从而不会由于过热而导致粉化。 经加工的腰果或加工的Cynanchum bungei Decne是通过将黑色种子大豆和酒的浸提物浸渍生的腰果或生的Cynanchum bungei Decne制成的。 版权所有（C）2007，JPO＆INPIT

    KR102228924B1 - Method for Manufacturing Low-caloric Rice Bar
    80.
    发明专利
    KR102228924B1 - Method for Manufacturing Low-caloric Rice Bar 有权

    公开(公告)号：KR102228924B1

    公开(公告)日：2021-03-18

    申请号：KR1020190006725A

    申请日：2019-01-18

    申请人： 주식회사 하슬라에프엔비 ,  강릉원주대학교산학협력단

    发明人： 권동진 ,  김옥주 ,  정재원

    IPC分类号： A23G3/48 ,  A23L5/10 ,  A23L7/126 ,  A23L11/00 ,  A23L19/00 ,  A23L25/00 ,  A23P10/28

    CPC分类号： A23G3/48 ,  A23L11/05 ,  A23L19/03 ,  A23L25/30 ,  A23L5/10 ,  A23L7/126 ,  A23P10/28

    摘要： 본 발명은 볶은 백미와 현미를 주재료로 하고 여기에 볶은 견과류 분말, 볶은 콩 분말, 볶은 깨 및 건과일을 혼합하고 과일주스를 첨가하여 당류와 젤라틴으로 굳혀서 저칼로리의 라이스바를 제조하는 방법에 관한 것이다.
    본 발명의 방법으로 제조되는 라이스바는 쌀, 견과류, 볶은 콩 분말, 볶은 깨 및 건과일이 서로 조화를 이루어 영양적으로 균형있는 저칼로리의 식사대용식으로 이용할 수 있고 딱딱하지 않아서 식감이 우수하며, 토마토 성분이 함유되어 라이스바의 과다섭취로 인한 소화불량 문제를 해소하고 산화와 변질을 억제하여 저장성이 향상되며, 또한 쌀, 견과류, 볶은 콩 분말, 볶은 깨 및 건과일의 표면에 다중 막이 형성되어 토마토주스의 수분과 당류에 함유된 물이 이들에 흡수되지 않으므로 라이스바가 바삭하고 쫄깃하며 탄력적인 식감을 나타내고 다중 막이 이들을 외기와 차단하여 산패가 방지되므로 라이스바를 장기간 저장하여도 변질이나 부패되지 않는다.