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    Instant food
    1.
    发明申请
    Instant food 审中-公开
    速食

    公开(公告)号：US20060165866A1

    公开(公告)日：2006-07-27

    申请号：US10525085

    申请日：2003-08-21

    申请人： Hitoshi Furuta ,  Yoko Sato ,  Takeshi Tomio ,  Hirokazu Asano ,  Kiyohito Suzuki

    发明人： Hitoshi Furuta ,  Yoko Sato ,  Takeshi Tomio ,  Hirokazu Asano ,  Kiyohito Suzuki

    IPC分类号： A23L1/40

    CPC分类号： A23L23/10 ,  A23L7/111 ,  A23L11/03 ,  A23L29/206 ,  A23P10/43

    摘要： Legume-derived, and particularly soybean-derived, water-soluble polysaccharides are added to thickener-containing powder supplied with an instant food to prevent clumping of powder masses during reconstitution and for a more homogeneous reconstitution. Thus, the problem is solved which is encountered with soup powders such as a thickened soup powder and a curry-seasoned soup powder, which are supplied with instant foods such as instant noodles, containing thickeners such as starch or gum substances to impart thickness, whereby reconstitution in a stationary state produces swelling of the thickener and prevents adequate dispersion, resulting in scattering of powder masses in the soup and clumping at the bottom of the container and, thereby, impairing the taste.

    摘要翻译： 将豆科衍生物，特别是大豆衍生的水溶性多糖加入到添加有即食食品的含增稠剂的粉末中，以防止在重新配制期间粉末块的聚集和更均匀的重构。 因此，解决了问题所在，汤粉如增稠的汤粉和咖喱调味的汤粉，其中加入速溶食品，如方便面，含有增稠剂如淀粉或胶体物质以赋予厚度，从而 在固定状态下的重构产生增稠剂的溶胀并防止充分的分散，导致粉末散布在汤中并在容器的底部聚集，从而损害味道。

    DISPERSION IMPROVER FOR GLUTEN, AND DISPERSION SOLUTION OF GLUTEN
    5.
    发明申请
    DISPERSION IMPROVER FOR GLUTEN, AND DISPERSION SOLUTION OF GLUTEN 有权
    葡萄糖的分散改善和葡萄糖的分散溶液

    公开(公告)号：US20100145019A1

    公开(公告)日：2010-06-10

    申请号：US12452528

    申请日：2008-07-09

    申请人： Norifumi Adachi ,  Hiroko Yano ,  Yugo Shima ,  Hitoshi Furuta

    发明人： Norifumi Adachi ,  Hiroko Yano ,  Yugo Shima ,  Hitoshi Furuta

    IPC分类号： C07K14/415

    CPC分类号： A23J3/18 ,  A23J3/346 ,  A23L7/109 ,  A23L11/05 ,  A23L13/426 ,  A23L13/65 ,  A23L17/70 ,  A23L29/206 ,  A23L29/231 ,  A23V2002/00 ,  A23V2200/238

    摘要： Disclosed is gluten having good dispersibility in water. Also disclosed is a method for producing active gluten, a gluten-containing food or a gluten gel efficiently by using a gluten dispersion solution. Further disclosed is a method for producing a gluten hydrolysate efficiently by preparing a gluten dispersion solution in a simple manner and hydrolyzing the dispersion solution. Gluten, which normally forms an aggregate in water, can be dispersed readily by mixing gluten with a water-soluble polysaccharide containing galacturonic acid. The gluten dispersion solution thus prepared can be used to produce active gluten, a gluten-containing food or a gluten gel efficiently, and can be also used to prepare a gluten hydrolysate in a simple manner, efficiently and stably.

    摘要翻译： 公开了在水中具有良好分散性的面筋。 还公开了通过使用谷蛋白分散液有效地生产活性麸质，含麸质食品或麸质凝胶的方法。 进一步公开了通过以简单的方式制备麸质分散液并水解分散液来有效地生产麸质水解产物的方法。 通常在水中形成骨料的麸质可以通过将麸质与含有半乳糖醛酸的水溶性多糖混合而容易地分散。 由此制备的麸质分散溶液可以有效地用于生产活性麸质，含麸质食品或麸质凝胶，并且还可以以简单的方式，有效和稳定地用于制备麸质水解产物。

    Bubble stabilizer and sparkling beverage containing the same
    9.
    发明授权
    Bubble stabilizer and sparkling beverage containing the same 有权
    泡沫稳定剂和含有相同的泡沫饮料

    公开(公告)号：US08337932B2

    公开(公告)日：2012-12-25

    申请号：US12312778

    申请日：2007-11-22

    申请人： Taro Takahashi ,  Hitoshi Furuta ,  Mikiko Nishizawa

    发明人： Taro Takahashi ,  Hitoshi Furuta ,  Mikiko Nishizawa

    IPC分类号： A23L1/20

    CPC分类号： C12C5/02 ,  A23L2/40 ,  A23L2/52 ,  A23L2/54 ,  A23L29/206 ,  A23V2002/00 ,  C12G3/04 ,  A23V2200/204 ,  A23V2250/5488

    摘要： The object is to improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a soda pop and a cream soda. Disclosed is a bubble stabilizer comprising, as an active ingredient, a water-soluble soybean polysaccharide which is produced by the heat-extraction from a soybean or a processed product of a soybean at a pH lower than the isoelectric point of a soybean protein and ranging from 2.4 to 4.0 at a temperature of 100° C. or higher. The bubble stabilizer can be added to a malt alcoholic beverage such as a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt or a carbonated refreshing beverage such as a soda pop and a lemon soda to thereby improve the bubble retention in the beverage.

    摘要翻译： 本发明的目的是改善泡沫饮料，例如包括啤酒和起泡酒的麦芽酒精饮料，不含任何麦芽制成的起泡酒类饮料和包含苏打水和碳酸氢钠的碳酸饮料。 公开了一种泡沫稳定剂，其包含作为活性成分的水溶性大豆多糖，其通过从大豆或大豆加工产物在大豆蛋白的等电点的pH下进行热提取而产生，并测定范围 在100℃以上的温度下为2.4〜4.0。 气泡稳定剂可以添加到麦芽酒精饮料如啤酒和起泡酒，不含任何麦芽制成的起泡酒类饮料或碳酸饮料如苏打水和柠檬苏打，从而改善泡沫保持性 饮料。

    Antioxidant and process for producing the same
    10.
    发明申请
    Antioxidant and process for producing the same 审中-公开
    抗氧化剂及其制备方法

    公开(公告)号：US20050175723A1

    公开(公告)日：2005-08-11

    申请号：US10490947

    申请日：2003-07-22

    申请人： Akihiro Nakamura ,  Ryuji Yoshida ,  Hirokazu Maeda ,  Hitoshi Furuta ,  Yasuki Matsumura ,  Tomohiko Mori

    发明人： Akihiro Nakamura ,  Ryuji Yoshida ,  Hirokazu Maeda ,  Hitoshi Furuta ,  Yasuki Matsumura ,  Tomohiko Mori

    IPC分类号： A23L3/3472 ,  C09K15/34 ,  A61K35/78 ,  C07K14/415

    CPC分类号： A23L3/3472 ,  C09K15/34

    摘要： It is intended to provide a method of practically obtaining a natural antioxidant, which gives a sense of security to consumers when added to foods, by efficiently taking out an antioxidant component from soybeans. It is confirmed that a hot water extract obtained by extracting a soybean seeds with hot water at a high temperature exceeding 100° C. under weakly acidic conditions has an antioxidant effect. A low-molecular weight fraction of this hot water extract is further fractionated by taking advantage of a difference in solubility in a water-containing organic solvent or using an appropriate filter suitable for the molecular weight size to thereby efficiently give a highly antioxidant fraction.

    摘要翻译： 旨在提供一种实际获得天然抗氧化剂的方法，其通过有效地从大豆中取出抗氧化成分而赋予消费者添加到食品时的安全感。 证实通过在弱酸性条件下在高于100℃的高温下用热水提取大豆种子获得的热水提取物具有抗氧化作用。 通过利用在含水有机溶剂中的溶解度差异或使用适合于分子量大小的适当的过滤器，将该热水提取物的低分子量馏分进一步分馏，从而有效地产生高度抗氧化的分数。