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公开(公告)号：US20140193557A1
公开(公告)日：2014-07-10
申请号：US14235535
申请日：2012-07-26
申请人： Yuuki Nakayoshi , Hiroyuki Nakayama , Yoji Kameo
发明人： Yuuki Nakayoshi , Hiroyuki Nakayama , Yoji Kameo
IPC分类号： A23L1/182
CPC分类号： A23L7/101 , A23L7/1963 , A23L7/1965 , A23L7/198 , A23L33/10 , A23L33/30
摘要： A method of producing processed brown rice, containing at least the steps of: subjecting raw brown rice to heat-moisture treatment using water vapor having a temperature of from 110 to 150° C. for from 5 to 90 minutes; and subjecting the brown rice after the heat-moisture treatment to heat treatment at a temperature of from 80 to 100° C. for from 5 to 90 minutes.
摘要翻译： 一种生产加工糙米的方法，其至少包括以下步骤：使用温度为110至150℃的水蒸气对生糙米进行热湿处理5至90分钟; 并在热湿处理后对糙米进行80〜100℃的温度的热处理5〜90分钟。
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公开(公告)号：US20110177226A1
公开(公告)日：2011-07-21
申请号：US12960872
申请日：2010-12-06
申请人： Takanori NII , Hiroshi TONE , Yoichi ARAI , Yoji KAMEO
发明人： Takanori NII , Hiroshi TONE , Yoichi ARAI , Yoji KAMEO
CPC分类号： A23D9/013 , A23D7/0053 , A23D7/011 , A23D9/007 , A23L7/1965
摘要： Provided is an oil or fat composition including the following components (A) and (B): (A) a tetracyclic triterpene alcohol selected from the group consisting of 24-methylene cycloartanol and cyclobranol; and (B) an oil or fat containing diacylglycerol at 5 weight % or more.
摘要翻译： 本发明提供包含以下组分（A）和（B）的油或脂肪组合物：（A）选自24-亚甲基环醇和环丁腈的四环三萜烯醇; 和（B）含有5重量％以上的二酰基甘油的油脂。
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公开(公告)号：US20100104724A1
公开(公告)日：2010-04-29
申请号：US12524365
申请日：2008-01-23
申请人： Yoji Kameo , Mayuko Tsuchida
发明人： Yoji Kameo , Mayuko Tsuchida
IPC分类号： A21D13/08
CPC分类号： A21D2/36 , A23G3/48 , A23L33/105 , A23V2002/00 , A23V2250/2116 , A23V2250/214
摘要： A confectionery having good texture, brightness and flavor is provided despite inclusion of a great deal of catechins.The confectionery is obtained by adding a purified product of catechins-containing plant extract to grain flour such that from 0.7 to 7 weight parts of catechins can be incorporated per 100 weight parts of the grain flour. The purified product of catechin-containing plant extract has a catechins/tannins weight ratio of from 0.81 to 1.10.
摘要翻译： 尽管包含了大量的儿茶素，仍提供了具有良好质地，亮度和风味的糖果。 通过将含有儿茶素的植物提取物的纯化产物加入谷物粉中获得糖果，从而每100重量份的谷粉可以加入0.7至7重量份的儿茶素。 含儿茶素的植物提取物的纯化产物的儿茶素/单宁重量比为0.81至1.10。
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公开(公告)号：US20070059425A1
公开(公告)日：2007-03-15
申请号：US10560172
申请日：2004-06-10
IPC分类号： A23D9/00
摘要： The invention provides a fat and oil composition for bakery products, which contains 50 to 85 parts by weight of (A) edible fat and oil wherein the content of unsaturated fatty acid residues in the total constituent fatty acids thereof is 75 wt % or more, 10 to 35 parts by weight of (B) an emulsifier, and 0.1 to 10 parts by weight of (C) a humectant, wherein the (A)/(B) ratio by weight is 6.5 or less, as well as a bakery product compounded with the fat and oil composition for bakery products. The invention also provides use of the fat and oil composition in producing bakery products and a method of producing a bakery product by adding the fat and oil composition to dough.
摘要翻译： 本发明提供一种面包制品的油脂组合物，其含有50〜85重量份的（A）食用油脂，其中，其全部构成脂肪酸中的不饱和脂肪酸残基含量为75重量％以上， 10重量份至35重量份的（B）乳化剂和0.1至10重量份的（C）保湿剂，其中（A）/（B）重量比为6.5以下，以及烘烤产品 与面包店产品的脂肪和油组合物混合。 本发明还提供了脂肪和油组合物在生产面包店产品中的用途，以及通过向面团中加入脂肪和油组合物来生产面包店产品的方法。
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公开(公告)号：US06896922B2
公开(公告)日：2005-05-24
申请号：US09985755
申请日：2001-11-06
申请人： Naoto Kudo , Yoji Kameo , Wataru Mizuno
发明人： Naoto Kudo , Yoji Kameo , Wataru Mizuno
IPC分类号： A23D9/00 , A23D9/013 , A23L5/10 , A23L19/10 , A23L19/18 , C11C1/04 , C11C3/00 , C11C3/02 , A23D7/00 , A23L7/01
摘要： Provided are oil-cooked or baked potatoes having a small water content, having good texture, having good storage stability, for example, being crispy even after the passage of time and free from deterioration in taste due to a rancid odor of the oil or fat used for them, having good flavor and being excellent in blandness. Oil-cooked or baked potatoes of the present invention comprise 3 to 50 wt. % of an oil or fat composition containing 2 wt. % or less of a monoglyceride and 15 wt. % or greater but less than 50 wt. % of a diglyceride having, as a constituent fatty acid, 15 to 100 wt. % of a ω3 unsaturated fatty acid having less than 20 carbon atoms.
摘要翻译： 提供具有水分含量小，质地好，具有良好储存稳定性的油煮或烘烤的土豆，例如即使经过一段时间后也是脆的，并且由于油或脂肪的酸臭引起的味道没有变差 用于他们，具有良好的风味和优良的平淡度。 本发明的油炸或焙烤的土豆含有3至50wt。 含有2重量％的油或脂肪组合物的％ ％或更少的甘油单酯和15wt。 ％以上但小于50重量％ 作为构成脂肪酸的甘油二酯的含量为15〜100重量％ ％的具有少于20个碳原子的ω3不饱和脂肪酸。
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公开(公告)号：US08075541B2
公开(公告)日：2011-12-13
申请号：US11594186
申请日：2006-11-08
申请人： Yoji Kameo , Tetsuya Kusagawa , Mitsugu Hamajima
发明人： Yoji Kameo , Tetsuya Kusagawa , Mitsugu Hamajima
CPC分类号： A61F13/47218 , A61F13/47236 , A61F13/47245 , A61F13/4756 , A61F13/4757 , A61F13/476
摘要： An absorbent article includes an elongate absorbent body and a pair of left and right rear wing portions disposed at longitudinal opposite left and right sides of the absorbent body in a rear zone thereof. Each of the rear wing portions includes a liquid-retentive wing absorbent core. Furthermore, an absorbent article includes an elongate absorbent body and a pair of left and right wing portions disposed at longitudinal opposite left and right sides of the absorbent body. Each of the wing portions includes a laminated sheet formed by laminating at least two sheet materials and the two sheets of material are bonded to and along opposite side edges of the absorbent body with an adhesive agent except for non-coated linear areas of a predetermined width formed on the wing portions.
摘要翻译： 吸收性物品包括细长的吸收体和一对左后翼部分，其设置在吸收体的后部区域的纵向相对的左右两侧。 后翼部分中的每一个都包括液体保持性翼吸收芯。 此外，吸收性物品包括细长的吸收体和设置在吸收体的纵向相对的左右两侧的一对左右翼部。 每个翼部包括通过层叠至少两个片材而形成的层压片，并且两片材料通过粘合剂粘合到吸收体的相对侧边缘并且具有预定宽度的未涂覆的线性区域 形成在翼部上。
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公开(公告)号：US20070055212A1
公开(公告)日：2007-03-08
申请号：US11594186
申请日：2006-11-08
申请人： Yoji Kameo , Tetsuya Kusagawa , Mitsugu Hamajima
发明人： Yoji Kameo , Tetsuya Kusagawa , Mitsugu Hamajima
IPC分类号： A61F13/15
CPC分类号： A61F13/47218 , A61F13/47236 , A61F13/47245 , A61F13/4756 , A61F13/4757 , A61F13/476
摘要： An absorbent article includes an elongate absorbent body and a pair of left and right rear wing portions disposed at longitudinal opposite left and right sides of the absorbent body in a rear zone thereof. Each of the rear wing portions includes a liquid-retentive wing absorbent core. Furthermore, an absorbent article includes an elongate absorbent body and a pair of left and right wing portions disposed at longitudinal opposite left and right sides of the absorbent body. Each of the wing portions includes a laminated sheet formed by laminating at least two sheet materials and the two sheets of material are bonded to and along opposite side edges of the absorbent body 2 with an adhesive agent except for non-coated linear areas of a predetermined width formed on the wing portions.
摘要翻译： 吸收性物品包括细长的吸收体和一对左后翼部分，其设置在吸收体的后部区域的纵向相对的左右两侧。 后翼部分中的每一个都包括液体保持性翼吸收芯。 此外，吸收性物品包括细长的吸收体和设置在吸收体的纵向相对的左右两侧的一对左右翼部。 每个翼部包括通过层压至少两个片材而形成的层压片，并且两片材料通过粘合剂粘合到吸收体2的两侧边缘并沿其相对的两个边缘粘合，除了预定的 形成在翼部上的宽度。
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公开(公告)号：US08192781B2
公开(公告)日：2012-06-05
申请号：US10560172
申请日：2004-06-10
摘要： The invention provides a fat and oil composition for bakery products, which contains 50 to 85 parts by weight of (A) edible fat and oil wherein the content of unsaturated fatty acid residues in the total constituent fatty acids thereof is 75 wt % or more, 10 to 35 parts by weight of (B) an emulsifier, and 0.1 to 10 parts by weight of (C) a humectant, wherein the (A)/(B) ratio by weight is 6.5 or less, as well as a bakery product compounded with the fat and oil composition for bakery products. The invention also provides use of the fat and oil composition in producing bakery products and a method of producing a bakery product by adding the fat and oil composition to dough.
摘要翻译： 本发明提供一种面包制品的油脂组合物，其含有50〜85重量份的（A）食用油脂，其中，其全部构成脂肪酸中的不饱和脂肪酸残基含量为75重量％以上， 10重量份至35重量份的（B）乳化剂和0.1至10重量份的（C）保湿剂，其中（A）/（B）重量比为6.5以下，以及烘烤产品 与面包店产品的脂肪和油组合物混合。 本发明还提供了脂肪和油组合物在生产面包店产品中的用途，以及通过向面团中加入脂肪和油组合物来生产面包店产品的方法。
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公开(公告)号：US20100129499A1
公开(公告)日：2010-05-27
申请号：US12524477
申请日：2008-01-23
申请人： Yoji Kameo
发明人： Yoji Kameo
CPC分类号： A21D2/36 , A23P10/40 , A23V2002/00 , A23V2250/214
摘要： A bread having good texture, brightness and flavor is provided despite inclusion of a great deal of catechins.The bread is made by adding a purified product of catechins-containing plant extract to grain flour such that from 0.2 to 0.5 weight parts of catechins can be incorporated per 100 weight parts of the grain flour. The purified product of catechins-containing plant extract has a catechins/tannins weight ratio of from 0.81 to 1.10.
摘要翻译： 尽管包含了大量的儿茶素，却提供了具有良好质地，亮度和风味的面包。 通过将含有儿茶素的植物提取物的纯化产物加入谷物粉中制成面包，每100重量份谷物粉可以加入0.2至0.5重量份的儿茶素。 含儿茶素的植物提取物的纯化产物的儿茶素/单宁重量比为0.81至1.10。
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公开(公告)号：US20100104707A1
公开(公告)日：2010-04-29
申请号：US12603828
申请日：2009-10-22
申请人： Yoji KAMEO
发明人： Yoji KAMEO
IPC分类号： A23L1/0522 , A21D13/08
CPC分类号： A21D2/186 , A21D10/005 , A23L7/198 , A23L29/212
摘要： The invention relates to a grain powder composition, obtainable by blending (A) 30 to 75 parts by weight of soft wheat flour, (B) 10 to 30 parts by weight of at least one or more members selected from moderate wheat flour, semi-hard wheat flour, and hard wheat flour or 0.5 to 4 parts by weight of wheat protein, and (C) 15 to 40 parts by weight of esterified starch or etherified starch, provided that the total of the 3 components is 100 parts by weight when (B) is not wheat protein.
摘要翻译： 本发明涉及一种颗粒粉组合物，其可通过将（A）30〜75重量份的软小麦粉，（B）10〜30重量份的至少一种以上选自中等小麦面粉， 硬小麦粉，硬麦粉或0.5-4重量份小麦蛋白，和（C）15至40重量份的酯化淀粉或醚化淀粉，条件是3个组分的总量为100重量份，当 （B）不是小麦蛋白质。
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