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    SENSE-IMPROVING AGENT
    2.
    发明申请
    SENSE-IMPROVING AGENT 审中-公开
    感知改进剂

    公开(公告)号：US20110124606A1

    公开(公告)日：2011-05-26

    申请号：US12743391

    申请日：2008-11-19

    申请人： Tatsuya Watanabe ,  Yuko Haruta ,  Ken Kato ,  Toshimitsu Yoshioka

    发明人： Tatsuya Watanabe ,  Yuko Haruta ,  Ken Kato ,  Toshimitsu Yoshioka

    IPC分类号： A61K31/688 ,  C07F9/10 ,  A61P17/00

    CPC分类号： A61Q19/00 ,  A23K20/158 ,  A23K20/26 ,  A23K50/40 ,  A23L2/52 ,  A23L33/115 ,  A61K8/0212 ,  A61K8/553 ,  A61K8/68 ,  A61K31/688

    摘要： Disclosed are: a sense-improving agent which comprises, as an active ingredient, a phospholipid or a sphingosine-containing phospholipid and/or a derivative thereof, particularly a sphingomyelin, and which has an effect of improving the dulling of senses at a periphery when ingested orally or directly applied to the skin; and a sense-improving food, beverage, feed or cosmetic comprising the sense-improving agent. The phospholipid to be used may be a chemically synthesized phospholipid or a naturally occurring phospholipid, preferably a phospholipid derived from an edible material such as soybean and egg yolk, particularly preferably a phospholipid derived from milk.

    摘要翻译： 公开了一种感觉改善剂，其包含作为活性成分的磷脂或含鞘氨醇的磷脂和/或其衍生物，特别是鞘磷脂，并且具有改善周围感觉钝化的效果， 口服或直接施用于皮肤; 以及包含感官改善剂的感官改善食品，饮料，饲料或化妆品。 所使用的磷脂可以是化学合成的磷脂或天然存在的磷脂，优选来源于可食用物质如大豆和蛋黄的磷脂，特别优选来自牛奶的磷脂。

    Fresh Cheese And Process For Producing The Same
    5.
    发明申请
    Fresh Cheese And Process For Producing The Same 审中-公开
    新鲜的奶酪和生产过程

    公开(公告)号：US20100098820A1

    公开(公告)日：2010-04-22

    申请号：US12373345

    申请日：2007-07-13

    申请人： Hiroshi Imai ,  Yuko Sasajima ,  Mayumi Matsunaga ,  Takaaki Mutuo ,  Koji Sakamaki ,  Akira Tomizawa ,  Yasuhiko Shiinoki

    发明人： Hiroshi Imai ,  Yuko Sasajima ,  Mayumi Matsunaga ,  Takaaki Mutuo ,  Koji Sakamaki ,  Akira Tomizawa ,  Yasuhiko Shiinoki

    IPC分类号： A23C19/097 ,  A23C19/076

    CPC分类号： A23C19/0455 ,  A23C9/1422 ,  A23C19/052 ,  A23C19/076 ,  A23C2210/202

    摘要： The present invention provides fresh cheese that is significantly reduced in deterioration of taste or flavor and deterioration of texture and has excellent keeping quality, and a process for producing the same.The fresh cheese of the present invention has a whey protein content of 15 mg or lower per g of solid matter and an acetic acid content of 25 to 500 mg per 100 g of the cheese. The fresh cheese is produced by a process characterized by comprising steps of concentrating skim milk by a microfiltration membrane and adjusting the concentrated milk obtained by microfiltration to pH 4.8 to 5.8 by the addition of acetic acid, followed by heating and kneading.

    摘要翻译： 本发明提供了鲜味干酪，其显着降低了味道或风味的劣化以及质地的劣化，并且具有优异的保持品质及其制备方法。 本发明的新鲜奶酪的乳清蛋白质含量为每1g固体物质15mg或更低，每100g奶酪的乙酸含量为25-500mg。 新鲜奶酪通过以下步骤生产，其特征在于包括以下步骤：通过微滤膜浓缩脱脂乳，并通过加入乙酸将通过微量过滤获得的浓缩乳调节至pH 4.8至5.8，然后加热和捏合。

    Medicine, Food and Drink or Feed Containing Sphingomyelin
    6.
    发明申请
    Medicine, Food and Drink or Feed Containing Sphingomyelin 审中-公开
    医药，饮食或含有鞘磷脂的饲料

    公开(公告)号：US20100048928A1

    公开(公告)日：2010-02-25

    申请号：US11992365

    申请日：2006-09-22

    申请人： Ken Kato ,  Susumu Miura ,  Leo Tanaka ,  Hiroshi Ueno ,  Noriko Ueda ,  Yuko Haruta ,  Toshimitsu Yoshioka

    发明人： Ken Kato ,  Susumu Miura ,  Leo Tanaka ,  Hiroshi Ueno ,  Noriko Ueda ,  Yuko Haruta ,  Toshimitsu Yoshioka

    IPC分类号： C07F9/09

    CPC分类号： A61K31/688 ,  A23K20/158 ,  A23K50/40 ,  A23K50/48 ,  A23L2/52 ,  A23L33/10 ,  A23L33/12 ,  A23V2002/00 ,  A61K8/68 ,  A61Q7/00 ,  A61Q19/02 ,  C07F9/10 ,  A23V2250/21 ,  A23V2200/304 ,  A23V2200/32

    摘要： It is intended to find novel pharmaceutical use of sphingomyelin and to provide preventive or therapeutic agents for various diseases as well as a food and drink product and feed comprising any of these agents. The present invention provides a pharmaceutical agent which contains sphingomyelin as an active ingredient and is any of the following agents: 1) a sialomucin secretion promoter, 2) an agent for preventing drunken sickness (hangover), 3) an antiallergic agent, 4) an antioxidant, 5) an agent for defending against infection, 6) a hair growth agent, 7) a therapeutic agent for demyelinating disease, 8) an anti-pigmentation agent, 9) an anti-inflammatory agent, and 10) an agent for improving learning ability. The present invention also provides a food and drink product or feed, characterized by comprising the agent. It is preferred that the sphingomyelin should be derived from milk.

    摘要翻译： 旨在找到鞘磷脂的新药用途，并提供各种疾病的预防或治疗剂，以及包含任何这些药剂的食品和饮料产品和饲料。 本发明提供含有鞘磷脂作为活性成分的药剂，其为以下药剂：1）唾液酸粘蛋白分泌促进剂，2）防酒醉药（宿醉）3，抗过敏剂4） 抗氧化剂，5）防止感染的药剂，6）毛发生长剂，7）脱髓鞘疾病的治疗剂，8）抗色素沉着剂，9）抗炎剂，和10）改善剂 学习能力 本发明还提供一种食品和饮料产品或饲料，其特征在于包含该试剂。 鞘磷脂优选来源于牛奶。

    AGENT FOR PROMOTING OSTEOGENESIS AND/OR INHIBITING BONE RESORPTION
    8.
    发明申请
    AGENT FOR PROMOTING OSTEOGENESIS AND/OR INHIBITING BONE RESORPTION 审中-公开
    促进骨质疏松和/或抑制骨质疏松症的药剂

    公开(公告)号：US20080206226A1

    公开(公告)日：2008-08-28

    申请号：US12102552

    申请日：2008-04-14

    申请人： Yoshikazu Morita ,  Atsushi Serizawa ,  Hiroaki Matsuyama ,  Mutsumi Motouri ,  Hiroshi Kawakami

    发明人： Yoshikazu Morita ,  Atsushi Serizawa ,  Hiroaki Matsuyama ,  Mutsumi Motouri ,  Hiroshi Kawakami

    IPC分类号： A61K38/48 ,  A61P19/08

    CPC分类号： A61K38/1729 ,  A23K20/147 ,  A23K20/189 ,  A23L33/17 ,  A61K38/1725

    摘要： Provided is a novel agent for promoting osteogenesis and/or inhibiting bone resorption, which: can be directly taken from daily meals by mouth for long periods without any trouble in taste; directly impart a promoting effect on osteogenesis and an inhibiting effect on bone resorption to the bone; and can be expected to have therapeutic effects for preventing or ameliorating/treating various bone diseases. The above agent includes, as an active ingredient, any one or more of β2-microglobulin, histone, complement component 3, monocyte chemotactic protein 1, lysozyme, ribonuclease, prothrombin, cytochrome P-450, plasminogen, transferrin, thrombin, plasmin, complement component 4, and β defensin, and enzymatic digestion products thereof. Those substances have a remarkable inhibiting effect on bone resorption by osteoclasts and/or a promoting effect on osteogenesis via promotion of the proliferation and differentiation of osteoblasts.

    摘要翻译： 本发明提供一种用于促进成骨和/或抑制骨吸收的新型药剂，其可以直接从日常饮食中口服长时间，没有任何麻烦的味道; 直接对骨骼发生促进作用，对骨吸收骨骼具有抑制作用; 并且可以预期具有预防或改善/治疗各种骨疾病的治疗效果。 作为活性成分，上述试剂包含β2 - 亚微球蛋白，组蛋白，补体成分3，单核细胞趋化蛋白1，溶菌酶，核糖核酸酶，凝血酶原，细胞色素P-450，纤溶酶原中的任何一种或多种 ，转铁蛋白，凝血酶，纤溶酶，补体成分4和β防御素及其酶消化产物。 这些物质通过促进成骨细胞的增殖和分化对破骨细胞的骨吸收和/或对成骨的促进作用具有显着的抑制作用。

    Method of producing laminated food and a device thereof and laminated cheese food thereby produced
    9.
    发明授权
    Method of producing laminated food and a device thereof and laminated cheese food thereby produced 有权
    生产层压食品的方法及其装置以及由此制得的层压干酪食品

    公开(公告)号：US07005153B1

    公开(公告)日：2006-02-28

    申请号：US09675671

    申请日：2000-09-29

    申请人： Yoshito Shibauchi ,  Hiroshi Kondo ,  Hiroshi Aoyama ,  Masayuki Goda

    发明人： Yoshito Shibauchi ,  Hiroshi Kondo ,  Hiroshi Aoyama ,  Masayuki Goda

    IPC分类号： A23C19/09

    CPC分类号： A23C19/0908 ,  A23P20/20

    摘要： Fluid food materials which solidify when cooled are quantitatively supplied successively at a certain thickness in a plate form on cooling and carrying sides; of two cooling and carrying devices, cooled while being carried to form two monolayer platy food materials, and the two platy food materials are bonded and united making use of the surface not yet completely cooled and solidified of the monolayer platy food materials, and thereby producing a layered laminated cheese food and the like consisting of two layers. In order to obtain a three-or-more-layer laminated structure, the fluid food materials which solidify when cooled are quantitatively supplied successively at a certain thickness in a plate form on the cooling and carrying sides of the cooling and carrying devices, cooled while being carried to form monolayer platy food materials, or if necessary, more fluid food materials which solidify when cooled are quantitatively supplied successively at a certain thickness in a plate form over the platy food materials, cooled while being carried, thereby forming multilayer platy food materials, and/or the platy food materials are bonded and united to form multilayer platy food materials, and the fluid food materials are quantitatively supplied successively between the two monolayer and/or multilayer platy food materials in order to unite the two platy food materials and the fluid food materials comprising the layers between the two platy food materials.

    摘要翻译： 在冷却时固化的流体食品材料在冷却和携带侧面以板形式依次定量供应; 的两个冷却和携带装置，在被携带以形成两个单层片状食品材料的同时冷却，并且使用两个平板状食品材料，使用单层片状食品的表面尚未完全冷却和固化，从而产生 由两层组成的分层层压干酪食品等。 为了获得三层或更多层的层压结构，冷却时固化的流体食品材料以冷却和携带装置的冷却和携带侧面依次以一定厚度连续地供应，冷却和冷却 被携带以形成单层板状食品材料，或者如果需要，在冷却时固化的更流动的食品材料以片状形式连续地以板形式连续地供应在板状食品材料上，在被携带时冷却，从而形成多层片状食品材料 和/或板状食品材料结合并结合以形成多层板状食品材料，并且流体食品材料在两个单层和/或多层板状食品材料之间相继定量供应，以便将两种板状食品材料和 流体食品材料包括两片平板状食品之间的层。