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    Yuba
    2.
    发明申请
    Yuba 审中-公开
    尤巴

    公开(公告)号：US20080193630A1

    公开(公告)日：2008-08-14

    申请号：US11813947

    申请日：2006-01-12

    申请人： Eiji Kojima ,  Toshiaki Aoyama

    发明人： Eiji Kojima ,  Toshiaki Aoyama

    IPC分类号： A23L1/28

    CPC分类号： A23L27/10 ,  A23L11/09 ,  A23V2002/00 ,  A23V2250/038

    摘要： A bean curd skin having improved flavor and texture is provided by allowing the flavor and texture of the bean curd skin to be modified. An liquid bean extract including as a principal component a germinated bean extract derived from a germination-treated bean as a raw material is heated to obtain the bean curd skin. It is preferred that the germination-treated bean be germinated to an extent where the bitterness of the bean curd skin is reduced, and where the germination percentage of the germination-treated bean is 10% to 100%. The weight ratio of γ-aminobutyric acid to isoflavone in the liquid bean extract is more preferably in the range of 10 to 100 and 250 to 100. It is also preferred that the liquid bean extract further contains a common bean extract that is derived from a germination-untreated bean not subjected to germination treatment as a raw material.

    摘要翻译： 通过允许改变豆腐皮肤的风味和质地，提供改善风味和质感的豆腐皮肤。 以作为原料的萌发处理豆的萌发豆提取物为主要成分的液体豆提取物被加热，得到豆腐皮。 萌发处理的豆优选发芽到豆腐皮肤的苦味降低的程度，发芽处理的豆的发芽百分比为10％至100％。 液体豆提取物中γ-氨基丁酸与异黄酮的重量比更优选在10至100和250至100的范围内。还优选的是，液体豆提取物还含有普通的豆提取物，其衍生自 未经发芽处理的萌发豆作为原料。

    Fats and oils composition for reducing lipids in blood
    3.
    发明授权
    Fats and oils composition for reducing lipids in blood 有权
    用于减少血液中脂质的脂肪和油组合物

    公开(公告)号：US06827963B2

    公开(公告)日：2004-12-07

    申请号：US10351400

    申请日：2003-01-27

    申请人： Toshiaki Aoyama

    发明人： Toshiaki Aoyama

    IPC分类号： A23D900

    CPC分类号： A23D7/001 ,  A23D9/00 ,  A23L33/115 ,  C11C3/08

    摘要： The present invention relates to fats and oils composition for reducing lipids in blood, comprising a triglyceride in which specified fatty acids are artificially combined at the first portion, the second portion and third portion of the triglyceride molecule. The present composition is preferably useful for foods. Such fats and oils composition for reducing lipids in blood, comprising triglycerides containing a RMRLRM triglyceride as an effective component, having Formula I. In formula I, wherein RM is an acyl group of a saturated medium chain fatty acid having 8 to 10 carbon atoms, RL is an acyl group of a monounsaturated long chain fatty acid having 16 to 18 carbon atoms, C1 is the first carbon of the triglyceride, C2 is the second carbon of the triglyceride, and C3 is the third carbon of the triglyceride.

    摘要翻译： 本发明涉及用于还原血液中脂质的油脂组合物，其包含甘油三酯，其中特定的脂肪酸在甘油三酯分子的第一部分，第二部分和第三部分被人工合并。 本发明的组合物优选用于食品。 这种脂肪和油组合物用于还原血液中的脂质，包括含有RMRLRM甘油三酸酯作为有效成分的含有式I的甘油三酯。在式I中，其中RM是具有8至10个碳原子的饱和中链脂肪酸的酰基， RL是具有16至18个碳原子的单不饱和长链脂肪酸的酰基，C 1是甘油三酯的第一个碳，C 2是甘油三酯的第二个碳，C 3是 甘油三酯的第三碳。

    FLAVOR-IMPROVING AGENT AND FOOD CONTAINING THE FLAVOR-IMPROVING AGENT
    6.
    发明申请
    FLAVOR-IMPROVING AGENT AND FOOD CONTAINING THE FLAVOR-IMPROVING AGENT 审中-公开
    升华改良剂及含有改良剂的食品

    公开(公告)号：US20090285959A1

    公开(公告)日：2009-11-19

    申请号：US12536215

    申请日：2009-08-05

    申请人： Ryoichi MINOSHIMA ,  Toshiaki Aoyama

    发明人： Ryoichi MINOSHIMA ,  Toshiaki Aoyama

    IPC分类号： A23L1/20 ,  A23L2/38

    CPC分类号： A23L27/10 ,  A23L11/07 ,  A23L27/88

    摘要： The present invention is directed to: a flavor improving agent for food including at least one selected from germinated whole fat soybean powder, and enzyme-inactivation-untreated ungerminated whole fat soybean powder; a flavor improving agent for food in which the germinated whole fat soybean powder is a product in a form of a powder of germinated soybean, a product in a form of a powder of a germinated soymilk, or a product in a form of a powder of a germinated whole grain soymilk; and a food produced by adding to a food or an intermediary material of the food in a production step of the food, the flavor improving agent in an amount accounting for 0.1 to 20% by mass of the solid content of the food or the solid content of the intermediary material of the food.

    摘要翻译： 本发明涉及：包含选自发芽的全脂大豆粉末和未灭活的未发芽的全脂大豆粉末中的至少一种的食品用风味改良剂， 发酵全脂大豆粉末是发芽大豆粉末的产品，发芽豆浆粉末的产品或粉末形式的产品的食品的风味改良剂 发芽全麦豆浆; 以及通过在食品的制造工序中添加食品或中间材料而生成的食品，风味改善剂的含量为食品的固体成分的0.1〜20质量％或固体成分 的食物的中介材料。

    YUBA
    7.
    发明申请
    YUBA 审中-公开

    公开(公告)号：US20100316781A1

    公开(公告)日：2010-12-16

    申请号：US12850434

    申请日：2010-08-04

    申请人： Elji Kojima ,  Toshiaki Aoyama

    发明人： Elji Kojima ,  Toshiaki Aoyama

    IPC分类号： A23L1/28 ,  A23L1/20

    CPC分类号： A23C11/103 ,  A23L11/07 ,  A23L11/09

    摘要： A bean curd skin having improved flavor and texture is provided by allowing the flavor and texture of the bean curd skin to be modified. An liquid bean extract including as a principal component a germinated bean extract derived from a germination-treated bean as a raw material is heated to obtain the bean curd skin. It is preferred that the germination-treated bean be germinated to an extent where the bitterness of the bean curd skin is reduced, and where the germination percentage of the germination-treated bean is 10% to 100%. The weight ratio of γ-aminobutyric acid to isoflavone in the liquid bean extract is more preferably in the range of 10 to 100 and 250 to 100. It is also preferred that the liquid bean extract further contains a common bean extract that is derived from a germination-untreated bean not subjected to germination treatment as a raw material

    摘要翻译： 通过允许改变豆腐皮肤的风味和质地，提供改善风味和质感的豆腐皮肤。 以作为原料的萌发处理豆的萌发豆提取物为主要成分的液体豆提取物被加热，得到豆腐皮。 萌发处理的豆优选发芽到豆腐皮肤的苦味降低的程度，发芽处理的豆的发芽百分比为10％至100％。 液体豆提取物中γ-氨基丁酸与异黄酮的重量比更优选在10〜100和250〜100的范围内。还优选的是，液体豆提取物还含有普通的豆提取物，其衍生自 未经发芽处理的萌发豆作为原料