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    Low-salt soy sauce
    1.
    发明授权
    Low-salt soy sauce 有权
    低盐酱油

    公开(公告)号：US07718209B2

    公开(公告)日：2010-05-18

    申请号：US11575834

    申请日：2005-08-05

    申请人： Jun Yamakoshi ,  Kohsuke Matsumoto ,  Makoto Saito ,  Hitomi Aota ,  Takeharu Nakahara ,  Satoshi Fukuda ,  Tetsuya Oguma ,  Norikazu Fujii

    发明人： Jun Yamakoshi ,  Kohsuke Matsumoto ,  Makoto Saito ,  Hitomi Aota ,  Takeharu Nakahara ,  Satoshi Fukuda ,  Tetsuya Oguma ,  Norikazu Fujii

    IPC分类号： A23L1/40

    CPC分类号： A23L33/185 ,  A23L27/50 ,  A23V2002/00 ,  A23V2200/326 ,  A23V2250/5488

    摘要： A low common salt soy sauce, which has good flavor, significantly suppresses elevation of blood pressure, prevents cardiac hypertrophy, and is also available as special nutritious food, is obtained. 1.0% to 10.0% by weight of potassium chloride and 0.1% to 5.0% by weight of γ-aminobutyric acid are added to a reduced common salt soy sauce, so as to obtain a low common salt soy sauce of issue. Otherwise, a KCl-containing low common slat soy sauce is obtained by: (1) a common production method of soy sauce, in which a mixed solution consisting of KCl and common salt is used as mother water; (2) a method of subjecting a soy sauce obtained using saline solution as mother water to electrodialysis, a membrane treatment, or the like, so as to eliminate common salt from the above soy sauce, and then adding KCl thereto; or other methods. Thereafter, γ-aminobutyric acid is added to the above KCl-containing low common salt soy sauce, so as to obtain a low common salt soy sauce comprising 0% to 10% by weight of common salt, 1.0% to 10.0% by weight of potassium chloride, and 0.1% to 5.0% by weight of γ-aminobutyric acid.

    摘要翻译： 具有良好风味的低盐酱油显着抑制血压升高，预防心脏肥大，也可作为特殊营养食品使用。 将1.0％至10.0％重量的氯化钾和0.1％至5.0％重量的γ-氨基丁酸加入到还原的普通盐酱油中，以获得低常见的酱油。 另外，含有KCl的低普通板条酱油是通过以下方法获得的：（1）将由KCl和普通盐组成的混合溶液用作母水的酱油的常规生产方法; （2）使用盐水溶液得到的酱油作为母水进行电渗析，膜处理等，以从上述酱油中除去常见的盐，然后加入KCl; 或其他方法。 然后，向上述含有KCl的低盐酱油中加入γ-氨基丁酸，得到含有0〜10重量％的普通盐，1.0〜10.0重量％ 氯化钾和0.1〜5.0重量％的γ-氨基丁酸。

    Low-Salt Soy Sauce
    2.
    发明申请
    Low-Salt Soy Sauce 有权
    低盐酱油

    公开(公告)号：US20080057174A1

    公开(公告)日：2008-03-06

    申请号：US11575834

    申请日：2005-08-05

    申请人： Jun Yamakoshi ,  Kohsuke Matsumoto ,  Makoto Saito ,  Hitomi Aota ,  Takeharu Nakahara ,  Satoshi Fukuda ,  Tetsuya Oguma ,  Norikazu Fujii

    发明人： Jun Yamakoshi ,  Kohsuke Matsumoto ,  Makoto Saito ,  Hitomi Aota ,  Takeharu Nakahara ,  Satoshi Fukuda ,  Tetsuya Oguma ,  Norikazu Fujii

    IPC分类号： A23L1/238

    CPC分类号： A23L33/185 ,  A23L27/50 ,  A23V2002/00 ,  A23V2200/326 ,  A23V2250/5488

    摘要： A low common salt soy sauce, which has good flavor, significantly suppresses elevation of blood pressure, prevents cardiac hypertrophy, and is also available as special nutritious food, is obtained. 1.0% to 10.0% by weight of potassium chloride and 0.1% to 5.0% by weight of γ-aminobutyric acid are added to a reduced common salt soy sauce, so as to obtain a low common salt soy sauce of issue. Otherwise, a KCl-containing low common salt soy sauce is obtained by: (1) a common production method of soy sauce, in which a mixed solution consisting of KCl and common salt is used as mother water; (2) a method of subjecting a soy sauce obtained using saline solution as mother water to electrodialysis, a membrane treatment, or the like, so as to eliminate common salt from the above soy sauce, and then adding KCl thereto; or other methods. Thereafter, γ-aminobutyric acid is added to the above KCl-containing low common salt soy sauce, so as to obtain a low common salt soy sauce comprising 0% to 10% by weight of common salt, 1.0% to 10.0% by weight of potassium chloride, and 0.1% to 5.0% by weight of γ-aminobutyric acid.

    摘要翻译： 具有良好风味的低盐酱油显着抑制血压升高，预防心脏肥大，也可作为特殊营养食品使用。 将1.0％至10.0％重量的氯化钾和0.1％至5.0％的γ-氨基丁酸加入到还原的普通盐酱油中，以获得低常见的酱油。 另外，含有KCl的低盐酱油是通过以下方法获得的：（1）将由KCl和普通盐组成的混合溶液用作母水的酱油的常规生产方法; （2）使用盐水溶液得到的酱油作为母水进行电渗析，膜处理等，以从上述酱油中除去常见的盐，然后加入KCl; 或其他方法。 然后，向上述含有KCl的低盐酱油中加入γ-氨基丁酸，得到含有0〜10重量％的普通盐，1.0〜10.0重量％ 氯化钾和0.1重量％〜5.0重量％的γ-氨基丁酸。

    Pharmaceutical preparation for prevention and/or treatment for cataract
    4.
    发明授权
    Pharmaceutical preparation for prevention and/or treatment for cataract 失效
    用于白内障预防和/或治疗的药物制剂

    公开(公告)号：US5698585A

    公开(公告)日：1997-12-16

    申请号：US631424

    申请日：1996-04-12

    申请人： Jun Yamakoshi ,  Tsutomu Sasaki ,  Hiroharu Ishikawa ,  Yukihiko Iwai ,  Takanao Matsudo ,  Kenji Mori ,  Mamoru Kikuchi

    发明人： Jun Yamakoshi ,  Tsutomu Sasaki ,  Hiroharu Ishikawa ,  Yukihiko Iwai ,  Takanao Matsudo ,  Kenji Mori ,  Mamoru Kikuchi

    IPC分类号： A61K31/341 ,  A61K31/34

    CPC分类号： A61K31/341 ,  Y10S514/912

    摘要： In order to prevent or treat cataract, present invention features 3(2H)-furanone derivatives having 3(2H)-furanone skeleton as a main structure and/or pharmaceutically acceptable salts thereof, pharmaceutical preparations containing the derivatives and/or the salts thereof, treatment methods of cataract, and their use. The 3(2H)-furanone derivatives have excellent effects for the prevention and/or treatment of cataract, for instance, senile cataract caused by oxidation disorder. Particularly, the pharmaceutical preparations have good effect for the prevention and/or treatment of cataract when they are administrated as ophtalmics.

    摘要翻译： 为了防止或治疗白内障，本发明的特征在于具有3（2H） - 呋喃酮骨架的3（2H） - 呋喃酮衍生物作为主要结构和/或其药学上可接受的盐，其含有衍生物和/或其盐的药物制剂， 白内障治疗方法及其应用。 3（2H） - 呋喃酮衍生物对于预防和/或治疗白内障具有优异的效果，例如由氧化障碍引起的老年性白内障。 特别地，药物制剂对于预防和/或治疗白内障时具有良好的效果，当它们作为眼底液给药时。