公开(公告)号：US07153537B2

公开(公告)日：2006-12-26

申请号：US10490216

申请日：2002-07-09

申请人： Kazuyoshi Sotoyama ,  Yusuke Miyazaki ,  Shoji Wakao ,  Masanori Hattori ,  Manabu Suzuki

发明人： Kazuyoshi Sotoyama ,  Yusuke Miyazaki ,  Shoji Wakao ,  Masanori Hattori ,  Manabu Suzuki

IPC分类号： A23L1/38

CPC分类号： A23L2/52 ,  A23L2/02 ,  A23L2/68 ,  A23V2002/00 ,  A23V2250/032 ,  A23V2250/50722 ,  A23V2250/628

摘要： The present invention provides acidic drinks that contain a tofu puree and have improved texture and flavor, namely acidic drinks that compound, as a raw material, a tofu puree having the following physicochemical properties: a) having a viscosity of 20 to 3,000 mPa·s, b) having a dynamic storage modulus of 0.2 to 600 Pa, c) having a dynamic loss modulus of 0.2 to 250 Pa, and d) containing particles having an average particle diameter of 2 to 15 μm, and a 90% particle diameter of 35 μm or less. According to the present invention, it is possible to manufacture and provide acidic drinks of a novel type having an excellent texture and a favorable flavor, which cannot be expected with conventional products, and being free from the separation of the components during storage.

摘要翻译： 本发明提供含有豆腐泥并具有改善的质地和风味的酸性饮料，即以具有以下物理化学性质的豆腐浆为原料的酸性饮料：a）粘度为20-3000mPa.s b）具有0.2至600Pa的动态储能模量，c）具有0.2至250Pa的动态损耗模量，d）包含平均粒径为2至15μm的颗粒和90％粒径的 35岁以下。 根据本发明，可以制造和提供具有优异的质地和良好的风味的新型酸性饮料，这对于常规产品是不能预期的，并且在储存期间不会分离成分。

公开(公告)号：US20050042352A1

公开(公告)日：2005-02-24

申请号：US10490216

申请日：2002-07-09

申请人： Kazuyoshi Sotoyama ,  Yusuke Miyazaki ,  Shoji Wakao ,  Masanori Hattori ,  Manabu Suzuki

发明人： Kazuyoshi Sotoyama ,  Yusuke Miyazaki ,  Shoji Wakao ,  Masanori Hattori ,  Manabu Suzuki

IPC分类号： A23L25/10 ,  A23L2/02 ,  A23L2/38 ,  A23L2/52 ,  A23L2/68 ,  A23L11/00 ,  C12C1/00

CPC分类号： A23L2/52 ,  A23L2/02 ,  A23L2/68 ,  A23V2002/00 ,  A23V2250/032 ,  A23V2250/50722 ,  A23V2250/628

摘要： The present invention provides acidic drinks that contain a tofu puree and have improved texture and flavor, namely acidic drinks that compound, as a raw material, a tofu puree having the following physicochemical properties: a) having a viscosity of 20 to 3,000 mPa·s, b) having a dynamic storage modulus of 0.2 to 600 Pa, c) having a dynamic loss modulus of 0.2 to 250 Pa, and d) containing particles having an average particle diameter of 2 to 15 μm, and a 90% particle diameter of 35 μm or less. According to the present invention, it is possible to manufacture and provide acidic drinks of a novel type having an excellent texture and a favorable flavor, which cannot be expected with conventional products, and being free from the separation of the components during storage.

摘要翻译： 本发明提供含有豆腐泥并具有改善的质地和风味的酸性饮料，即以具有以下物理化学性质的豆腐浆为原料的酸性饮料：a）粘度为20-3000mPa.s b）具有0.2至600Pa的动态储能模量，c）具有0.2至250Pa的动态损耗模量，d）包含平均粒径为2至15μm的颗粒和90％粒径的 35岁以下。 根据本发明，可以制造和提供具有优异的质地和良好的风味的新型酸性饮料，这对于常规产品是不能预期的，并且在储存期间不会分离成分。

公开(公告)号：US06641855B1

公开(公告)日：2003-11-04

申请号：US09926348

申请日：2001-10-18

申请人： Mamoru Tomita ,  Kazuyoshi Sotoyama ,  Yusuke Miyazaki ,  Shoji Wakao ,  Masanori Hattori

发明人： Mamoru Tomita ,  Kazuyoshi Sotoyama ,  Yusuke Miyazaki ,  Shoji Wakao ,  Masanori Hattori

IPC分类号： A23L116

CPC分类号： A23C20/025 ,  A23L7/109 ,  A23L11/07

摘要： The purpose is to provide noodles having excellent texture and good taste that contain tofu puree having specific physicochemical properties, and relates to noodles containing tofu puree having the following physicochemical properties: a) viscosity of 20 to 3,000 mPa·s, b) dynamic storage modulus of 0.2 to 600 Pa, c) dynamic loss modulus of 0.2 to 250 Pa, and d) the average particle diameter of particles contained in the tofu puree of 2 to 15 &mgr;m and the 90% particle diameter of the particles of 35 &mgr;m or smaller.

摘要翻译： 其目的在于提供含有具有特定物理化学性质的豆腐泥的质地优良，味道好的面条，具有以下物理化学性质的含有豆腐泥的面条：a）20〜3,000mPa.s的粘度，b）动态储能模量 为0.2〜600Pa，c）动态损耗模量为0.2〜250Pa，d）豆粉中含有的粉末的平均粒径为2〜15μm，粒径为90μm以下的粒子的平均粒径为35μm以下。 。

公开(公告)号：US06331324B1

公开(公告)日：2001-12-18

申请号：US09581554

申请日：2000-07-14

申请人： Mamoru Tomita ,  Kazuyoshi Sotoyama ,  Ryozo Watanabe ,  Kenji Mizuguchi ,  Hideo Shidara ,  Shoji Wakao ,  Masanori Hattori ,  Nobuyuki Motoyoshi

发明人： Mamoru Tomita ,  Kazuyoshi Sotoyama ,  Ryozo Watanabe ,  Kenji Mizuguchi ,  Hideo Shidara ,  Shoji Wakao ,  Masanori Hattori ,  Nobuyuki Motoyoshi

IPC分类号： A23L120

CPC分类号： A23C20/025 ,  A23L11/07

摘要： A soybean curd puree which can be applied to various foods and are useful for expansion of applications of soybean milk, and a process and apparatus for preparing the same, and the apparatus includes a system in which a raw material tank, heating apparatus, a holding pipe, first emulsifying dispersion apparatus, cooling apparatus and second emulsifying dispersion apparatus are arranged in that order, and coagulant supply apparatus connected between the heating apparatus and the holding pipe, and the process includes adding the coagulant to the soy milk, holding the temperature thereof at 40 to 90° C. to form a coagulated product, pre-crushing the product by the first emulsifying dispersion apparatus, followed by cooling to 10 to 35° C., and crushing the product by the second emulsifying dispersion apparatus into particles having the average particle diameter of 2 to 15 &mgr;m and 90% particles diameter of not more than 35 &mgr;m.

摘要翻译： 可应用于各种食品并可用于膨胀豆浆的应用的大豆凝乳泥以及其制备方法和装置，该装置包括：原料罐，加热装置，保持 管，第一乳化分散装置，冷却装置和第二乳化分散装置，并且凝结剂供给装置连接在加热装置和保持管之间，该方法包括将凝结剂加入到豆浆中，保持其温度 在40〜90℃下形成凝固物，通过第一乳化分散装置对产物进行预破碎，然后冷却至10〜35℃，通过第二乳化分散装置将产物粉碎成具有 平均粒径为2〜15μm，粒径90μm以下为90μm以下。

公开(公告)号：US07176014B2

公开(公告)日：2007-02-13

申请号：US10432089

申请日：2001-08-09

申请人： Kazuyoshi Sotoyama ,  Yasuo Fukuwatari ,  Yoichiro Yano ,  Kenji Kiyotaki ,  Minoru Nakagawa ,  Kenichiro Karino ,  Kazue Sasaki

发明人： Kazuyoshi Sotoyama ,  Yasuo Fukuwatari ,  Yoichiro Yano ,  Kenji Kiyotaki ,  Minoru Nakagawa ,  Kenichiro Karino ,  Kazue Sasaki

IPC分类号： C12N1/12

CPC分类号： C12N1/20 ,  C12N1/00 ,  G01N33/56911 ,  G01N33/56938 ,  G01N2333/31 ,  G01N2333/32

摘要： A solid medium having a 10 minute-average water absorption rate of at least 0.05 ml/minute, which is obtainable by a method for producing a solid medium comprising the steps of dissolving components of the solid medium other than solvent water into the solvent water, solidifying the obtained solution, and drying the solidified medium to remove water, wherein water is removed in such an amount that the solid medium after the removal of water should have the 10 minute-average water absorption rate of at least 0.05 ml/minute, and the amount of the solvent water is larger than a prescribed amount by an amount almost equal to the amount of the water to be removed. The solid medium does not cause growth inhibition of microorganisms due to drying, shows a superior water absorption rate to enable application of a larger amount of a sample in a short period of time, and is suitable for quick and accurate measurement tests of microbial numbers.

摘要翻译： 10.一种固体介质，其具有至少0.05ml /分钟的10分钟平均吸水率，其可通过固体介质的制备方法获得，所述方法包括将溶剂水以外的固体介质的组分溶解在溶剂水中， 固化所得溶液，并干燥固化的介质以除去水，其中除去水的量使得除去水后的固体介质的10分钟平均吸水率至少为0.05ml /分钟，并且 溶剂水的量大于规定量，其量几乎等于要除去的水量。 固体培养基不会由于干燥而导致微生物的生长抑制，显示出优异的吸水率，能够在短时间内施加较大量的样品，并且适合于微生物数量的快速和准确的测量测试。

公开(公告)号：US06451344B1

公开(公告)日：2002-09-17

申请号：US09674247

申请日：2000-10-30

申请人： Kazuyoshi Sotoyama ,  Teruhiko Mizota ,  Yuzo Asano ,  Tetsushi Mori ,  Yuriko Iiyama

发明人： Kazuyoshi Sotoyama ,  Teruhiko Mizota ,  Yuzo Asano ,  Tetsushi Mori ,  Yuriko Iiyama

IPC分类号： A61K936

CPC分类号： A61K9/2826

摘要： This invention is a sugar coated tablet which has anticariogenic properties, containing no sucrose but a mixture of lactulose and raffinose with various physiological effects, as a sugar coat base, and these tablets comprises a core tablet and a sugar base coating the same, the sugar base contains the above mixture as the active ingredient.

摘要翻译： 本发明是一种糖衣片剂，其具有抗糖尿病性质，不含蔗糖，但是具有各种生理作用的乳果糖和棉子糖的混合物作为糖衣基质，并且这些片剂包含芯片和包衣它的糖基，糖 碱含有上述混合物作为活性成分。

公开(公告)号：US5279847A

公开(公告)日：1994-01-18

申请号：US683182

申请日：1991-04-11

申请人： Shigeo Okonogi ,  Ryo Kato ,  Yuzo Asano ,  Hiroya Yuguchi ,  Renzo Kumazawa ,  Kazuyoshi Sotoyama ,  Kiyotaka Takahashi ,  Masahisa Fujimoto

发明人： Shigeo Okonogi ,  Ryo Kato ,  Yuzo Asano ,  Hiroya Yuguchi ,  Renzo Kumazawa ,  Kazuyoshi Sotoyama ,  Kiyotaka Takahashi ,  Masahisa Fujimoto

IPC分类号： A23D7/00 ,  A23D7/015 ,  A23D7/02 ,  A23D7/04 ,  B01F3/08 ,  A23C15/02

CPC分类号： B01F5/0476 ,  A23D7/001 ,  A23D7/015 ,  A23D7/02 ,  A23D7/04 ,  B01F3/0811 ,  B01F2003/0838 ,  B01F2215/0014 ,  B01F2215/0031

摘要： A method for producing an emulsion by dispersing a liquid to form a dispersed phase into a liquid to form a continuous phase through a microporous membrane, in which:(a) a W/O type emulsion is produced by dispersing an aqueous phase at low pressure into a fatty phase through a hydrophilic microporous membrane previously treated with the fatty phase;(b) an 01/W/02 type emulsion is produced by dispersing an O/W type emulsion at low pressure into the fatty phase (02) through the same microporous membrane as (a) above;(c) an O/W type emulsion is produced by dispersing a fatty phase containing a hydrophobic emulsifying agent into an aqueous phase through a hydrophilic microporous membrane. Furthermore, methods for producing a low-fat spread and an oil-in-water-in-oil type spread by rapidly cooling a emulsion to plasticize and kneading, in which:(d) a W/O type emulsion for low-fat spread is prepared by dispersing an aqueous phase into a fatty phase through a microporous membrane:(e) an 01/W/02 type emulsion for an oil-in-water-in-oil type spread is prepared by dispersing an 01/W type emulsion into a fatty phase (02) through the same membrane as (d) above.

摘要翻译： 一种通过将液体分散形成液体以通过微孔膜形成连续相来制备乳液的方法，其中：（a）通过在低压下分散水相制备W / O型乳液 通过预先用脂肪相处理的亲水性微孔膜进入脂肪相; （b）通过与上述（a）相同的微孔膜将O / W型乳液低压分散到脂肪相（O 2）中来制备01 / W / 02型乳液; （c）通过将含有疏水性乳化剂的脂肪相通过亲水性微孔膜向水相中分散而制造O / W型乳液。 此外，通过快速冷却乳液进行塑化和捏合，生产低脂肪铺展和油包水包油型的方法，其中：（d）用于低脂肪铺展的W / O型乳液 通过微孔膜将水相分散在脂肪相中制备：（e）通过将01 / W型乳液分散在油/油包水型撒布中，制备01 / W / 02型乳液 通过与上述（d）相同的膜进入脂肪相（02）。

公开(公告)号：US06814995B1

公开(公告)日：2004-11-09

申请号：US10018793

申请日：2001-12-21

申请人： Kazuyoshi Sotoyama ,  Kazuyoshi Doi ,  Teruhiko Mizota ,  Yuzo Asano ,  Kiyotaka Takahashi ,  Tadahiro Abe

发明人： Kazuyoshi Sotoyama ,  Kazuyoshi Doi ,  Teruhiko Mizota ,  Yuzo Asano ,  Kiyotaka Takahashi ,  Tadahiro Abe

IPC分类号： A23C1900

CPC分类号： A23C19/093 ,  A23C19/08 ,  A23C19/082 ,  A23C19/084 ,  A23C20/00

摘要： This invention seeks to provide an all-purpose food material which can be mixed in various kinds of foods, specifically in a cheese-like food in large quantities without limitation. The food material is produced by subjecting a processed cheese-like food to heating and melting treatment at at least 120° C.

公开(公告)号：US06337210B1

公开(公告)日：2002-01-08

申请号：US09530945

申请日：2000-06-06

申请人： Mamoru Tomita ,  Kazuyoshi Sotoyama ,  Tutomu Kudo ,  Kenji Mizuguchi ,  Kenji Kiyotaki ,  Daiki Tanno

发明人： Mamoru Tomita ,  Kazuyoshi Sotoyama ,  Tutomu Kudo ,  Kenji Mizuguchi ,  Kenji Kiyotaki ,  Daiki Tanno

IPC分类号： C12N500

CPC分类号： C12N1/20

摘要： A process for the preparation of an instant agar medium which can be immediately used as a culture medium merely by heating a container packed with the agar medium just before the use for a short time, can be stored for a long period and little suffers from the deterioration of medium components. Specifically, a process for the preparation of an instant agar medium which can be dissolved by heating for a short time just before the use, characterized by dissolving under heating 10 to 80 wt. % of a prescribed amount of agar to be used in an agar medium in part of a prescribed amount of water to be used therein, cooling the obtained solution, separately dispersing or dissolving the rest of agar and the other culture medium components in the rest of water, mixing the cooled solution with the separately prepared dispersion or solution, adjusting the viscosity of the obtained fluid to 40 to 4,000 mPa·s, packing the resulting fluid into a container, hermetically sealing the container, and sterilizing it.

摘要翻译： 用于制备即用琼脂培养基的方法，其可以仅在短时间内使用之前加热装有琼脂培养基的容器即可立即用作培养基，可以长时间储存​​，并且很少受到 介质成分的劣化。 具体而言，是一种即时琼脂培养基的制备方法，其可以在使用前短时间加热溶解，其特征在于，在加热下溶解10〜80重量％ 在琼脂培养基中使用的规定量的琼脂的一定量的一定量的一部分用于其中的规定量的水，冷却所得溶液，将其余琼脂和其它培养基成分分散或溶解在其余部分中 将冷却的溶液与单独制备的分散体或溶液混合，将获得的流体的粘度调节至40至4000mPa.s，将所得流体包装到容器中，气密地密封容器并对其进行消毒。

公开(公告)号：US07427499B2

公开(公告)日：2008-09-23

申请号：US10709674

申请日：2004-05-21

申请人： Kazuyoshi Sotoyama ,  Akinori Hiramatsu ,  Jin-zhong Xiao ,  Noritoshi Takahashi ,  Shizuki Kondo ,  Tomoko Yaeshima ,  Sachiko Takahashi

发明人： Kazuyoshi Sotoyama ,  Akinori Hiramatsu ,  Jin-zhong Xiao ,  Noritoshi Takahashi ,  Shizuki Kondo ,  Tomoko Yaeshima ,  Sachiko Takahashi

IPC分类号： C12N1/20

CPC分类号： A23C9/1234 ,  A23L29/065 ,  A23L33/135 ,  A23Y2220/13 ,  A23Y2300/55

摘要： 17It is intended to provide Bifidobacterium longum having the following bacteriological properties and microbial powders, foods and beverages containing this Bifidobacterium longum: (1) having such fermentation ability as to make a milk base medium to pH 4.6 or below; (2) showing a survival rate of 50% or more in the case of, after attaining pH 4.4 to 4.6 in a milk base medium, quenching and storing at 10° C. for two weeks; and (3) having such gastric juice tolerance as to yield a survival rate of 10% or more in the case of storing in artificial gastric juice (pH 3.0) at 37° C. for two hours.

摘要翻译： 本发明旨在提供具有以下细菌学特性的长双歧杆菌和含有这种长双歧杆菌的微生物粉末，食品和饮料：（1）具有如下发酵能力使得乳基培养基达到pH4.6或更低; （2）在乳基培养基中达到pH4.4〜4.6后，存活率为50％以上，在10℃下淬火储存2周; 和（3）具有这样的胃液耐受性，在将人造胃液（pH3.0）在37℃下储存2小时的情况下，生存率为10％以上。