| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 含有木脂素类化合物的O/W/O型乳液及含有该乳液的组合物 | CN200780033650.4 | 2007-10-02 | CN101511356A | 2009-08-19 | 西海俊宏; 小野佳子; 冨森菜美乃; 中原光一 |
| 本发明公开了以下内容：在油相中溶解有一种以上木脂素类化合物的O/W/O型乳液组合物、及该种组合物可通过包括以下工序的制造方法制造：1)将一种以上木脂素类化合物溶解在油脂中，得到木脂素类化合物溶解液的工序；2)使上述木脂素类化合物溶解液在水相中乳化，形成O/W型乳液的工序；及3)使上述O/W型乳液进一步在油相中乳化，得到O/W/O型乳液的工序。该组合物是含有提高了木脂素类化合物的体内吸收量的木脂素类化合物的组合物。 | ||||||
| 2 | 一种鱼糜夹心鱼皮肠及其制作方法 | CN201710584533.2 | 2017-07-18 | CN107259413A | 2017-10-20 | 赵金鹏; 徐岩; 闫朝霞 |
| 本发明公开了一种鱼糜夹心鱼皮肠及其制作方法。所述一种鱼糜夹心鱼皮肠，由以下重量份的原料制成：鱼糜35-45份，羊后腿肉10-15份，黄油17-30份，冰水25-37份，马铃薯淀粉22-26份，磷酸盐0.12-1份，食盐2.5-5份，白糖3-12份，味精0.8-2份，胡椒粉1-4份，鱼皮17-26份。本发明具有以下有益效果：口味独特、营养丰富、含有大量矿物质，方便吸收，适合青老年人群食用。 | ||||||
| 3 | 一种控温型黄油加工装置 | CN201510960788.5 | 2015-12-17 | CN105494663A | 2016-04-20 | 李秋芬 |
| 本发明公开了一种控温型黄油加工装置，包括上盖体、下壳体和搅拌装置；上盖体和下壳体均为圆柱形腔体；在上盖体的外侧上端设置有连接套，上盖体的内腔顶端两侧壁内分别设有一个微型冷风机，在下壳体的底部壳体中部位置设置有第一电加热块，在下壳体的中部两侧壁内分别设置有第二电加热块和第三电加热块；上盖体的内部上端设有电机，电机的下方传动连接变速器，变速器的下端连接有限位器，变速器的输出端设有转轴，转轴的上端设在限位器的内部；所述转轴的下部设有搅拌装置；本发明能通过控制位于下壳体内的电加热块或位于上盖体内的微型冷风机可以对加工装置内的黄油进行为加热或风冷处理，提高后期产品制作的质量。 | ||||||
| 4 | 含有类黄酮和生育三烯酚的功能性食品及其方法 | CN200580025406.4 | 2005-05-24 | CN1988902A | 2007-06-27 | 纳杰拉·格思里 |
| 本发明的某些具体实施方案中公开了一种含有包含类黄酮和生育三烯酚的活性物质组合的功能性食品。类黄酮可以包含柚皮素、橙皮素、川陈皮素或红橘素。生育三烯酚可以包含α－生育三烯酚、γ－生育三烯酚或δ－生育三烯酚。所述制剂可以通过如降低总胆固醇、三酰基甘油、LDL胆固醇或Apo B用于治疗心血管疾病。它们可以为可咀嚼或可食用的棒状食品、甜食、果汁饮料、酱状物、焙烤或仿焙烤的商品、饼干或口香糖的形式。 | ||||||
| 5 | Functional Foods Comprising Flavonoids and Tocotrienols and Methods Thereof | US12250328 | 2008-10-13 | US20090156663A1 | 2009-06-18 | Najla Guthrie |
| Disclosed in certain embodiments is a functional food comprising an active agent combination comprising flavonoids and tocotrienols. | ||||||
| 6 | Phytoestrogenic composition comprising an extract of chinese licorice root, liquiritin or isoliquiritin | US11018363 | 2004-12-20 | US20050208159A1 | 2005-09-22 | Kyung Kang; Jeong Ra; Eun Jo |
| A phytoestrogen composition comprising an extract of Chinese licorice root (Glycyrrhiza uralensis Fisch), liquiritin or isoliquiritin isolated therefrom, which show estrogen activity and inhibitory effect on proliferation of cancer cells, as an effective ingredient. The Chinese licorice root extract, as well as liquiritin or isoliquiritin isolated therefrom, show estrogenicity but not androgenicity, suppress activity of the endocrine disrupter bisphenol-A and inhibit proliferation of cancer cells, e.g., breast cancer cells. The composition is usefully employed as a phytoestrogen for hormone replacement therapy and/or prevention and treatment of breast cancer. | ||||||
| 7 | Improvement in apparatus for tempering butter | US166813D | US166813A | 1875-08-17 | ||
| 8 | o/w/o EMULSION CONTAINING LIGNAN COMPOUNDS AND COMPOSITION CONTAINING THE SAME | US13828382 | 2013-03-14 | US20130202662A1 | 2013-08-08 | Toshihiro NISHIUMI; Yoshiko Ono; Namino Tomimori; Koichi Nakahara |
| An O/W/O emulsion composition having at least one of lignan-class compounds dissolved in an internal oil phase is disclosed. This composition can be produced by a process comprising the steps of 1) dissolving at least one of lignan-class compounds in oil or fat to prepare a lignan-class compound dissolving liquid; 2) emulsifying the lignan-class compound dissolving liquid in a water phase to form an O/W emulsion; and 3) further emulsifying the O/W emulsion in an oil phase to prepare an O/W/O emulsion.This is a lignan-class compound containing composition that is enhanced in the amount of bodily absorption of lignan-class compounds. | ||||||
| 9 | Functional foods comprising flavonoids and tocotrienols and methods thereof | US11135675 | 2005-05-24 | US20060013861A1 | 2006-01-19 | Najla Guthrie |
| Disclosed in certain embodiments is a functional food comprising an active agent combination comprising flavonoids and tocotrienols. | ||||||
| 10 | Method and apparatus for modifying butter | JP4717690 | 1990-03-01 | JPH03251142A | 1991-11-08 | YAMAMOTO HARUTAKA; SADO HIDEKI; HATANAKA KOICHI |
| PURPOSE:To enable an efficient increase in temperature while keeping physical properties of butter before modification by pulverizing massive butter in a low temperature state and extruding the pulverized butter while kneading, deaerating, heating and compressing the butter. CONSTITUTION:The aforementioned apparatus for modification is provided with a continuous type twin-screw extruder 2, a constant rate feeder 3 and a deaerator 4 installed on a frame 1. The constant rate feeder 3 is used to feed pulverized butter charged to a hopper 5 through a chute to a raw material charging port 6 of the continuous type twin-screw extruder 2 at a constant rate. Since adhesion of the pulverized butter is increased at >=-15 deg.C and butter particles are agglomerated to make the constant rate feeding difficult, a jacket 7 is provided on the hopper 5 and chute to circulate brine at <=-15 deg.C. The outer periphery of a barrel 11 is equipped with jackets 16 having a structure with feed ports 17 and discharge ports 18 of a heat exchange medium so as to enable circulation of the heating exchange medium. | ||||||
| 11 | 革新澱粉脂質 | JP2015148985 | 2015-07-28 | JP2016036336A | 2016-03-22 | 山田 靖幸 |
| 【課題】健康に危険と、欧米先進国などで、マーガリン、ショートニング、スプレッド等トランス加工脂質が禁止されている。無水澱粉類繊維および脂質よりも、高い形状保持性を有する可食物の提供。 【解決手段】有効成分の長さが100μm以上であり、かつ、その直径が100μm以下の繊維より成る無水澱粉類繊維と、その無水澱粉類繊維に浸みこんだ脂質とでなり、前記無水澱粉類繊維および脂質よりも、高い形状保持性を有する可食物。無水澱粉類繊維重量の1%以上の蛋白質及び/又は炭水化物を加えて、無水澱粉類繊維、蛋白質、及び/又は炭水化物が脂質の形状を保持及び/又は脂質を硬化する可食物。 【選択図】図1 |
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| 12 | Butter renovation method and apparatus | JP4717690 | 1990-03-01 | JP2743107B2 | 1998-04-22 | 秀樹 佐渡; 晴敬 山本; 耕一 畑中 |
| 13 | MILK OR DAIRY PRODUCT ON THE BASIS OF COW'S, GOAT'S, SHEEP'S, BUFFALO'S OR MARE'S MILK | EP15197179.3 | 2015-12-01 | EP3031331A1 | 2016-06-15 | Spirko, Jozef |
The subject-matter is that milk and dairy products, such as treated milk, treated creams (such as treated cream, whipping cream, pressure packed cream, whipped cream), modified milks and modified dairy products, flavoured milk and flavoured liquid dairy products, fermented products - fermented milk products (such as yogurts, acidophilus milk, kefir, kefir milk, yogurt containing alternative culture, concentrated fermented milk, dairy products enriched with added dairy cultures, fermented products thermally treated after fermentation process), condensed dairy products, dried milk, milk proteins including caseinates, cheese (such as non-ripening cheese including fresh cheese, ripening cheese, blue cheese, steamed cheese, whey cheese, curdled cheese, barrelled cheese, bryndza (sheep's milk cheese), cheese products, processed cheese, processed cheese products, milk for making cheese), butter and other milk fats, buttermilk contain 0.01 to 45 vol% of colostrum referring to the whole mixture. Cow's, goat's, sheep's, buffalo's or mare's milk or mixture thereof can be used for production of the said products. |
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| 14 | FUNCTIONAL FOODS COMPRISING FLAVONOIDS AND TOCOTRIENOLS AND METHODS THEREOF | EP05743956.4 | 2005-05-24 | EP1748773A1 | 2007-02-07 | GUTHRIE, Najla |
| Disclosed in certain embodiments is a functional food comprising an active agent combination comprising flavonoids and tocotrienols. The flavonoids may comprise naringenin, hesperetin, nobiletin or tangeretin. The tocotrienols may comprise alpha-tocotrienol, gamma-tocotrienol or delta-tocotrienol. The formulations may be used to treat cardiovascular disease, for example by lowering total cholesterol, triacylglycerols, LDL cholesterol or Apo B. They may be in the form of a chewable or edible bar, a confectionary product, a juice drink, a puree, a baked or simulated baked good, a biscuit or chewing gum. | ||||||
| 15 | O/W/O EMULSION CONTAINING LIGNAN COMPOUND, AND COMPOSITION COMPRISING THE SAME | EP07829030 | 2007-10-02 | EP2070532A4 | 2012-07-04 | NISHIUMI TOSHIHIRO; ONO YOSHIKO; TOMIMORI NAMINO; NAKAHARA KOICHI |
| 16 | FUNCTIONAL FOODS COMPRISING FLAVONOIDS AND TOCOTRIENOLS AND METHODS THEREOF | EP05743956 | 2005-05-24 | EP1748773A4 | 2008-11-12 | GUTHRIE NAJLA |
| 17 | O/W/O EMULSION CONTAINING LIGNAN COMPOUNDS, AND COMPOSITION CONTAINING THE SAME | EP07829030.1 | 2007-10-02 | EP2070532B1 | 2013-07-24 | NISHIUMI, Toshihiro; ONO, Yoshiko; TOMIMORI, Namino; NAKAHARA, Koichi |
| 18 | O/W/O EMULSION CONTAINING LIGNAN COMPOUND, AND COMPOSITION COMPRISING THE SAME | EP07829030.1 | 2007-10-02 | EP2070532A1 | 2009-06-17 | NISHIUMI, Toshihiro; ONO, Yoshiko; TOMIMORI, Namino; NAKAHARA, Koichi |
An O/W/O emulsion composition having at least one of lignan-class compounds dissolved in an internal oil phase is disclosed. This composition can be produced by a process comprising the steps of 1) dissolving at least one of lignan-class compounds in oil or fat to prepare a lignan-class compound dissolving liquid; 2) emulsifying the lignan-class compound dissolving liquid in a water phase to form an O/W emulsion; and 3) further emulsifying the O/W emulsion in an oil phase to prepare an O/W/O emulsion. This is a lignan-class compound containing composition that is enhanced in the amount of bodily absorption of lignan-class compounds. |
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| 19 | 風味の良好な発酵乳製品の製造方法、及び当該製造方法で製造された発酵乳製品 | JP2017534465 | 2016-08-09 | JPWO2017026481A1 | 2018-05-31 | 土橋 英恵; 小森 素晴; 森川 裕美; 斎藤 瑞恵 |
| 本発明は、(A)原料を加熱殺菌する工程と、(B)15〜20℃での発酵において有機酸量(単位:mM)あたりのジアセチル量(単位:ppm)の比率が0.2以上であることを特徴とする乳酸菌を含む乳酸菌スターターを接種する工程と、(C)1〜20℃で発酵する低温発酵工程と、(D)25〜45℃で発酵する高温発酵工程を含む、風味の良好な発酵乳製品の製造方法に関する。本発明によれば、発酵時間が短縮され、生産効率を向上効率よく生産できるにも関わらず、且つ、香気物質(ジアセチル及び/又はアセトイン)に由来する発酵風味が豊富な、風味の良い発酵乳製品を製造することができる。また本発明によれば、そのような製品を、発酵時間を短縮して、効率よく生産することができる。 | ||||||
| 20 | Lignans compound-containing o / w / o emulsion and compositions containing the same | JP2008515776 | 2007-10-02 | JP4829963B2 | 2011-12-07 | 光一 中原; 菜美乃 冨森; 佳子 小野; 俊宏 西海 |
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