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    NOVEL LIPID TRIPEPTIDE-BASED HYDROGELATOR AND HYDROGEL
    142.
    发明申请
    NOVEL LIPID TRIPEPTIDE-BASED HYDROGELATOR AND HYDROGEL 有权
    新型脂质基于三聚磷酸盐的水凝胶和水凝胶

    公开(公告)号：US20100279955A1

    公开(公告)日：2010-11-04

    申请号：US12452472

    申请日：2008-07-04

    Applicant: Nobuhide Miyachi ,  Takehisa Iwama ,  Masahiro Gotoh ,  Tatsuo Maruyama ,  Daisuke Koda

    Inventor： Nobuhide Miyachi ,  Takehisa Iwama ,  Masahiro Gotoh ,  Tatsuo Maruyama ,  Daisuke Koda

    IPC: A61K38/06 ,  C07K5/08 ,  A61K8/64 ,  A61P43/00 ,  A61Q90/00 ,  A23L1/05 ,  C11D3/32 ,  D06P1/00 ,  C12N1/04 ,  C05F11/00 ,  C12N9/00 ,  C09K3/00

    CPC classification number: B01F17/005 ,  A23L29/20 ,  A61K8/042 ,  A61K8/64 ,  A61Q19/00 ,  C07K5/0806 ,  C07K5/0808 ,  C07K5/0812 ,  C07K5/0821

    Abstract: There is provided a hydrogelator that is capable of forming a hydrogel with an extremely small amount thereof over a liquid property range from acidic to alkaline, and a hydrogel having high environmental suitability, biocompatibility and biodegradability. A hydrogelator comprising a lipid peptide represented by Formula (1): (where R1 represents an aliphatic group having 9 to 21 carbon atoms; R2, R3 and R4 independently represent a hydrogen atom, an alkyl group having 1 to 4 carbon atom(s) which may have a branched chain having 1 or 2 carbon atom(s), a phenylmethyl group or a —(CH2)n—X group, and at least one of R2, R3 and R4 represents a —(CH2)n—X group; n represents the number of 1 to 4; X represents an amino group, a guanidino group, a —CONH2 group or a 5-membered ring, a 6-membered ring or a fused heterocyclic ring composed of a 5-membered ring and a 6-membered ring which may have 1 to 3 nitrogen atom(s)) or a salt thereof, and a hydrogel comprising the hydrogelator.

    Abstract translation: 提供一种水凝胶化剂，其能够在从酸性到碱性的液体性质范围内形成极少量的水凝胶，以及具有高环境适应性，生物相容性和生物降解性的水凝胶。 包含由式（1）表示的脂质肽的水凝胶体：（其中，R1表示碳原子数为9〜21的脂肪族基; R2，R3，R4分别独立地表示氢原子，碳原子数1〜4的烷基， 其可以具有1或2个碳原子的支链，苯基甲基或 - （CH 2）n -X基团，并且R 2，R 3和R 4中的至少一个表示 - （CH 2）n -X基团 ; n表示1〜4的数; X表示氨基，胍基，-CONH 2基或5元环，6元环或5元环和 可以具有1至3个氮原子的6元环）或其盐，以及包含水凝胶体的水凝胶。

    Methods for the Preparation of Vegetable Chips or French Fries
    143.
    发明申请
    Methods for the Preparation of Vegetable Chips or French Fries 审中-公开
    制作蔬菜薯片或炸薯条的方法

    公开(公告)号：US20100278974A1

    公开(公告)日：2010-11-04

    申请号：US12668109

    申请日：2008-07-09

    Applicant: Marcus Wilhelmus Johannes Van Hulst

    Inventor： Marcus Wilhelmus Johannes Van Hulst

    IPC: A23L1/212 ,  A23L1/05 ,  A23L1/0522 ,  A23P1/10 ,  A23J1/02 ,  A23L1/28

    CPC classification number: A23L33/21 ,  A23L5/11 ,  A23L11/05 ,  A23L19/00 ,  A23L19/09 ,  A23L19/18 ,  A23L29/206 ,  A23L29/219 ,  A23P30/20

    Abstract: A method for the preparation of vegetable chips or French fries is disclosed, wherein the method comprises: (i) preparing a mixture comprising between 20% to 90% (w/w) of a vegetable source and/or fruit source, a protein source, between 0% to 30% (w/w) water and a thickening agent; and (ii) moulding the mixture prepared into chips or French fries wherein none of said vegetable, fruit and protein sources comprise potato and, preferably, wherein the vegetable source is chosen from the group consisting of maize, carrot, pea, broccoli, cauliflower, bean, green bean, haricot bean, leek, onion, beet, rutabaga, and combinations thereof.

    Abstract translation: 公开了一种制备蔬菜碎片或炸薯条的方法，其中所述方法包括：（i）制备包含20％至90％（w / w）植物来源和/或果实来源的蛋白质源 ，0％至30％（w / w）的水和增稠剂; 和（ii）将制备的混合物模制成薯片或炸薯条，其中所述蔬菜，水果和蛋白质来源中没有一种包括马铃薯，并且优选地，其中植物来源选自玉米，胡萝卜，豌豆，西兰花，花椰菜， 豆，青豆，百香果豆，韭葱，洋葱，甜菜，芜菁及其组合。

    Powdery Soy Protein And Soy Protein-Containing Food Using The Same
    144.
    发明申请
    Powdery Soy Protein And Soy Protein-Containing Food Using The Same 审中-公开
    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

    Applicant: Asami Muraoka ,  Kotaro Nishi ,  Yasushi Nakamura ,  Tetsuo Sakata

    Inventor： Asami Muraoka ,  Kotaro Nishi ,  Yasushi Nakamura ,  Tetsuo Sakata

    IPC: A23J3/16 ,  A23P1/10 ,  A23L1/05

    CPC classification number: A21D13/045 ,  A21D2/266 ,  A21D13/04 ,  A21D13/064 ,  A21D13/40 ,  A23J3/16 ,  A23L11/07 ,  A23P30/10

    Abstract: 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.

    Abstract translation: 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）。

    METHOD OF PRODUCING STARCH HAVING HIGH-LESS DIGESTIBLE STARCH CONTENT
    145.
    发明申请
    METHOD OF PRODUCING STARCH HAVING HIGH-LESS DIGESTIBLE STARCH CONTENT 审中-公开
    生产具有高含量可溶性淀粉含量的淀粉的方法

    公开(公告)号：US20100183797A1

    公开(公告)日：2010-07-22

    申请号：US12664675

    申请日：2008-06-13

    Applicant: Keiko Yamaku ,  Masaru Goto ,  Yosuke Isobe ,  Hiroyuki Yoshida

    Inventor： Keiko Yamaku ,  Masaru Goto ,  Yosuke Isobe ,  Hiroyuki Yoshida

    IPC: C08B30/00 ,  A23L1/05

    CPC classification number: C08B30/12 ,  A23L29/219

    Abstract: It is intended to provide a method of easily and economically producing starch which has an increased content of less digestible starch. The method of producing starch having a high content of less digestible starch is characterized by comprising contacting starch with hot water at a temperature of 160 to 260° C. which has a pressure corresponding to the saturated vapor pressure at that temperature or more.

    Abstract translation: 旨在提供一种容易且经济地生产淀粉含量较低的消化淀粉的方法。 具有高消化率淀粉含量的淀粉的制造方法的特征在于包括使淀粉与温度为160〜260℃的热水接触，该压力对应于该温度以上的饱和蒸气压。

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