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    Texture-improving agent for a starch processed food
    2.
    发明授权
    Texture-improving agent for a starch processed food 有权
    淀粉加工食品的纹理改良剂

    公开(公告)号：US09119406B2

    公开(公告)日：2015-09-01

    申请号：US14004719

    申请日：2012-03-21

    申请人： Jiro Kanamori

    发明人： Jiro Kanamori

    IPC分类号： A23J3/16 ,  A21D2/26 ,  A23L1/305 ,  A23L1/10 ,  A23L1/16 ,  A23J1/14

    CPC分类号： A23J3/16 ,  A21D2/266 ,  A23J1/14 ,  A23L7/101 ,  A23L7/109 ,  A23L33/185

    摘要： Provided is a texture-improving agent for a starch processed food, which exhibits an effect of improving texture by being added to a starch processed food. By using a physical property-improving agent containing, as an active ingredient, a separated soybean protein composition obtained by drying in the form of an acid precipitate, a starch processed food having improved physical properties can be obtained. More specifically, the agent has an effect of improving physical properties and texture, for example, enhancing physical strength such as chewiness and elasticity, improving crispness and stickiness, and so on, and also has an effect of maintaining the improved properties and texture.

    摘要翻译： 本发明提供一种淀粉加工食品的纹理改良剂，其通过添加到淀粉加工食品中具有改善质感的效果。 通过使用含有通过以酸沉淀形式干燥获得的分离的大豆蛋白组合物作为活性成分的物理性能改进剂，可以获得具有改善的物理性质的淀粉加工食品。 更具体地，该试剂具有改善物理性质和质地的效果，例如增强诸如咀嚼性和弹性，改善脆性和粘性等的体力，并且还具有保持改进的性质和质地的效果。

    Oil or fat composition, chocolate and combined confectionery
    3.
    发明授权
    Oil or fat composition, chocolate and combined confectionery 有权
    油或脂肪组成，巧克力和组合糖果

    公开(公告)号：US08865246B2

    公开(公告)日：2014-10-21

    申请号：US14355307

    申请日：2012-10-31

    申请人： Fuji Oil Company Limited

    发明人： Shigeki Mizushima ,  Hitomi Omori ,  Masayuki Matsui

    IPC分类号： A23G1/00 ,  A23D9/00 ,  A23G1/36

    CPC分类号： A23G1/36 ,  A23D9/00 ,  A23G1/38 ,  C11C3/10

    摘要： Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance against cold blooming that is caused by the migration of oil or fat and softening of a chocolate, and enables the production of a chocolate having a high meltability in mouth; a chocolate using the oil or fat composition; and a combined confectionery using the chocolate.

    摘要翻译： 提供：油或脂肪组合物，其能够防止包含巧克力与油或脂肪基食品材料的组合的组合糖果中的油或脂肪的迁移，具有良好的抗寒霜的耐受性， 由于油脂的迁移和巧克力的软化引起的，并且能够生产口中具有高熔融性的巧克力; 使用油或脂肪组合物的巧克力; 和使用巧克力的组合糖果。

    Acidic protein food or drink and material thereof
    4.
    发明授权
    Acidic protein food or drink and material thereof 有权
    酸性蛋白质食品或饮料及其材料

    公开(公告)号：US08367145B2

    公开(公告)日：2013-02-05

    申请号：US12965039

    申请日：2010-12-10

    申请人： Kyoko Ishimoto ,  Tsutomu Saito ,  Toshio Kiriyama ,  Eiji Iwaoka

    发明人： Kyoko Ishimoto ,  Tsutomu Saito ,  Toshio Kiriyama ,  Eiji Iwaoka

    IPC分类号： A23J1/00

    CPC分类号： A23G9/38 ,  A23L2/66 ,  A23L33/17

    摘要： The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.

    摘要翻译： 本发明要解决的问题是提供一种含有酸性蛋白质的食品或饮料，其具有对在酸性条件下溶解的蛋白质具有缓和的涩味特性的良好风味，从而拓宽含蛋白质食品或饮料的风味品种。 上述问题可以通过将水溶性多糖，水溶性碱性盐，有机酸的碱金属盐，碱性单糖，碱性寡糖等添加到含有在酸性溶解的蛋白质的食品或饮料中来解决 从而减轻源于在酸性条件下溶解的蛋白质的涩味。

    Oily food material
    5.
    发明授权
    Oily food material 有权
    油性食品

    公开(公告)号：US08231923B2

    公开(公告)日：2012-07-31

    申请号：US11795559

    申请日：2006-01-27

    申请人： Masako Okochi ,  Masayuki Matsui ,  Hideki Komai

    发明人： Masako Okochi ,  Masayuki Matsui ,  Hideki Komai

    IPC分类号： A23G1/00

    CPC分类号： A23G1/36 ,  A23G1/38 ,  A23G1/56 ,  A23G2200/08

    摘要： [PROBLEMS] To develop by an easy method an oily food material which, when eaten, gives a satisfactory and novel feeling in the mouth and which has high heat resistance.[MEANS FOR SOLVING PROBLEMS] In the oily food material, the particle size of solid ingredients other than the fat is kept at 30 μm or more, which is larger than in ordinary oily food materials represented by chocolate, and the proportion of StUSt to all fat is regulated to 30 wt % or higher. Furthermore, the fat content in the oily food material is 20-55%. Due to this constitution, the oily food material has significantly improved meltability in the mouth while retaining high heat resistance. It can be produced by an easy method.

    摘要翻译： [问题]通过简单的方法开发油性食品，当食用时，在口中具有令人满意和新颖的感觉，并具有高耐热性。 [解决问题的手段]在油性食品中，脂肪以外的固体成分的粒径保持在比由巧克力代表的普通油性食品中大30μm以上，StUSt与全部的比例 脂肪调节至30重量％以上。 此外，油性食品中的脂肪含量为20-55％。 由于这种结构，油性食品材料在保持高耐热性的同时具有显着改善口中的熔融性。 它可以通过简单的方法生产。

    Process of making meat-like food products
    6.
    发明授权
    Process of making meat-like food products 有权
    制作肉类食品的过程

    公开(公告)号：US07851009B2

    公开(公告)日：2010-12-14

    申请号：US11471534

    申请日：2006-06-21

    申请人： Yasuyuki Nakano ,  Nozomi Harada ,  Hirohumi Kugitani

    发明人： Yasuyuki Nakano ,  Nozomi Harada ,  Hirohumi Kugitani

    IPC分类号： A23J1/00

    CPC分类号： A23J3/08 ,  A23J3/16 ,  A23J3/227

    摘要： The present invention provides a meat-like food material having a favorable flavor and a meat-like mouthfeel by heating and pressurizing ingredients including a vegetable protein ingredient, a milk whey protein ingredient and water as the main ingredients with an extruder to obtain a swollen product, and a fried meat-like food product by reconstituting said meat-like food material with a seasoning liquid followed by frying, as well as a glazed fried meat-like food product by coating said fried meat-like food product with a glaze.

    摘要翻译： 本发明提供一种具有良好风味和肉状口感的肉类食品，通过用挤出机加热和加压成分，包括植物蛋白成分，乳清蛋白成分和水作为主要成分，得到溶胀产物 以及油炸肉类食品，通过将所述肉类食品与调味液重新煎炸，然后油炸，以及通过用釉料涂覆所述油炸肉类食品的釉面油炸肉类食品。

    Process for producing soybean saponin-containing material
    9.
    发明授权
    Process for producing soybean saponin-containing material 失效
    生产含大豆皂苷的材料的方法

    公开(公告)号：US07638643B2

    公开(公告)日：2009-12-29

    申请号：US10507637

    申请日：2003-03-11

    申请人： Satoshi Wanezaki ,  Shinichi Tsuzaki ,  Hideo Araki

    发明人： Satoshi Wanezaki ,  Shinichi Tsuzaki ,  Hideo Araki

    IPC分类号： C11B1/00

    CPC分类号： A61K31/704 ,  A23L33/105 ,  A23V2002/00 ,  A23V2250/21172

    摘要： It is intended to easily separate saponins from isoflavones extracted from starting soybeans thereby giving highly pure saponins at a high yield on an industrial scale. Saponins can be highly efficiently separated from isoflavones by performing multistage extraction under mild conditions such that malonyl isoflavone glycoside, from among isoflavones contained in the starting soybeans, is not converted into isoflavone glycoside, acetyl isoflavone glycoside or isoflavone aglycon. Thus, highly pure saponins can be obtained at a high yield on an industrial scale.

    摘要翻译： 旨在容易地将皂甙与从起始大豆提取的异黄酮分离，从而以工业规模高产率提供高纯度皂苷。 通过在温和条件下进行多级提取，皂甙可以高效地从异黄酮中分离，使得从起始大豆中含有的异黄酮中的丙二酰异黄酮糖苷不转化为异黄酮糖苷，乙酰异黄酮糖苷或异黄酮糖苷配基。 因此，可以高产率在工业规模上获得高纯度皂苷。