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8 条记录 (耗时 0.023 秒)

    Acidic protein food or drink and material thereof
    3.
    发明申请
    Acidic protein food or drink and material thereof 审中-公开
    酸性蛋白质食品或饮料及其材料

    公开(公告)号：US20070092625A1

    公开(公告)日：2007-04-26

    申请号：US10579972

    申请日：2004-12-20

    申请人： Kyoko Ishimoto ,  Tsutomu Saito ,  Toshio Kiriyama ,  Eiji Iwaoka

    发明人： Kyoko Ishimoto ,  Tsutomu Saito ,  Toshio Kiriyama ,  Eiji Iwaoka

    IPC分类号： A23L2/38

    CPC分类号： A23G9/38 ,  A23L2/66 ,  A23L33/17

    摘要： The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.

    摘要翻译： 本发明要解决的问题是提供一种含有酸性蛋白质的食品或饮料，其具有对在酸性条件下溶解的蛋白质具有缓和的涩味特性的良好风味，从而拓宽含蛋白质食品或饮料的风味品种。 上述问题可以通过将水溶性多糖，水溶性碱性盐，有机酸的碱金属盐，碱性单糖，碱性寡糖等添加到含有在酸性溶解的蛋白质的食品或饮料中来解决 从而减轻源于在酸性条件下溶解的蛋白质的涩味。

    Soybean protein-containing solution and gel
    4.
    发明申请
    Soybean protein-containing solution and gel 审中-公开
    含大豆蛋白的溶液和凝胶

    公开(公告)号：US20090269456A1

    公开(公告)日：2009-10-29

    申请号：US10585661

    申请日：2005-02-28

    申请人： Toshio Kiriyama ,  Eiji Iwaoka ,  Tsutomu Saito ,  Kyoko Ishimoto

    发明人： Toshio Kiriyama ,  Eiji Iwaoka ,  Tsutomu Saito ,  Kyoko Ishimoto

    IPC分类号： A23J3/16 ,  A23L1/0562

    CPC分类号： C12G3/04 ,  A23G1/54 ,  A23J3/16

    摘要： It is intended to provide an acidic polar solvent containing protein which contains dissolved soybean protein at a high concentration and shows a high stability over a long time without adding a stabilizer or decomposing the protein. It is also intended to provide a protein-containing food of the gel type such as an alcoholic drink or an alcoholic jelly. A polar solvent in the state of a solution or a gel, in which soybean protein is not dispersed by adding a stabilizer or the like but stably dissolved, can be provided by employing acid-soluble soybean protein in a polar solvent in the state of being dissolved therein.

    摘要翻译： 本发明提供一种含有高浓度溶解大豆蛋白质的酸性极性溶剂型蛋白质，长时间稳定性高，不添加稳定剂或分解蛋白质。 还提供一种含有蛋白质的凝胶型食品，例如酒精饮料或酒精果冻。 通过在极性溶剂中使用酸溶性大豆蛋白，可以提供通过添加稳定剂等而稳定溶解大豆蛋白质而不分散大豆蛋白质的溶液或凝胶状态的极性溶剂，其状态为 溶解在其中。

    Acidic protein food or drink and material thereof
    5.
    发明授权
    Acidic protein food or drink and material thereof 有权
    酸性蛋白质食品或饮料及其材料

    公开(公告)号：US08367145B2

    公开(公告)日：2013-02-05

    申请号：US12965039

    申请日：2010-12-10

    申请人： Kyoko Ishimoto ,  Tsutomu Saito ,  Toshio Kiriyama ,  Eiji Iwaoka

    发明人： Kyoko Ishimoto ,  Tsutomu Saito ,  Toshio Kiriyama ,  Eiji Iwaoka

    IPC分类号： A23J1/00

    CPC分类号： A23G9/38 ,  A23L2/66 ,  A23L33/17

    摘要： The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.

    摘要翻译： 本发明要解决的问题是提供一种含有酸性蛋白质的食品或饮料，其具有对在酸性条件下溶解的蛋白质具有缓和的涩味特性的良好风味，从而拓宽含蛋白质食品或饮料的风味品种。 上述问题可以通过将水溶性多糖，水溶性碱性盐，有机酸的碱金属盐，碱性单糖，碱性寡糖等添加到含有在酸性溶解的蛋白质的食品或饮料中来解决 从而减轻源于在酸性条件下溶解的蛋白质的涩味。

    ACIDIC PROTEIN FOOD OR DRINK AND MATERIAL THEREOF
    6.
    发明申请
    ACIDIC PROTEIN FOOD OR DRINK AND MATERIAL THEREOF 有权
    酸性蛋白质食品或饮料及其材料

    公开(公告)号：US20110076369A1

    公开(公告)日：2011-03-31

    申请号：US12965039

    申请日：2010-12-10

    申请人： Kyoko ISHIMOTO ,  Tsutomu Saito ,  Toshio Kiriyama ,  Eiji Iwaoka

    发明人： Kyoko ISHIMOTO ,  Tsutomu Saito ,  Toshio Kiriyama ,  Eiji Iwaoka

    IPC分类号： A23J3/16 ,  A23L2/66

    CPC分类号： A23G9/38 ,  A23L2/66 ,  A23L33/17

    摘要： The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.

    摘要翻译： 本发明要解决的问题是提供一种含有酸性蛋白质的食品或饮料，其具有对在酸性条件下溶解的蛋白质具有缓和的涩味特性的良好风味，从而拓宽含蛋白质食品或饮料的风味品种。 上述问题可以通过将水溶性多糖，水溶性碱性盐，有机酸的碱金属盐，碱性单糖，碱性寡糖等添加到含有在酸性溶解的蛋白质的食品或饮料中来解决 从而减轻源于在酸性条件下溶解的蛋白质的涩味。

    Process for producing a soybean protein usable in acidic foods
    8.
    发明授权
    Process for producing a soybean protein usable in acidic foods 失效
    生产可用于酸性食品的大豆蛋白的方法

    公开(公告)号：US07465470B2

    公开(公告)日：2008-12-16

    申请号：US10469348

    申请日：2002-02-25

    申请人： Tsutomo Saito ,  Keisuke Tsuge ,  Toshio Kiriyama ,  Wataru Kugimiya

    发明人： Tsutomo Saito ,  Keisuke Tsuge ,  Toshio Kiriyama ,  Wataru Kugimiya

    IPC分类号： A23L1/20

    CPC分类号： A23C11/103 ,  A23C11/106 ,  A23J3/16 ,  A23J3/346 ,  A23L11/05 ,  A23L11/30 ,  A23L29/206 ,  A23L29/275 ,  A23V2002/00 ,  C12Y304/00 ,  A23V2250/5488

    摘要： It is intended to provide a soybean protein material which is excellent in solubility, stability, emulsifying properties and gel-forming properties under acidic conditions and thus advantageously usable in acidic foods, its production process, and acidic foods using the soybean protein material. A solution containing soybean protein is subjected to a treatment for eliminating or inactivating polyanionic substances contained therein and/or adding a polycationic substance and then heated at above 100° C. under acidic conditions. Thus, a soybean protein having a high solubility under acidic conditions and thus being appropriately usable in acidic foods can be obtained. By using this protein, protein foods in an acidic region can be provided. Further, by combining the above-described treatment with a protease-digestion treatment, a soybean protein hydrolysate having a high solubility in an acidic region can be efficiently obtained.

    摘要翻译： 旨在提供在酸性条件下溶解性，稳定性，乳化性和凝胶形成性优异的大豆蛋白质材料，因此有利地用于酸性食品，其制备方法和使用大豆蛋白材料的酸性食品。 对含有大豆蛋白质的溶液进行处理以除去或灭活其中所含的聚阴离子物质和/或加入聚阳离子物质，然后在酸性条件下在100℃以上加热。 因此，可以获得在酸性条件下具有高溶解度并因此适用于酸性食品的大豆蛋白质。 通过使用该蛋白质，可以提供酸性区域中的蛋白质食物。 此外，通过将上述处理与蛋白酶消化处理结合，可以有效地获得在酸性区域中具有高溶解度的大豆蛋白水解产物。