-
公开(公告)号：DE69505927D1
公开(公告)日：1998-12-17
申请号：DE69505927
申请日：1995-08-16
Applicant: KAO CORP
Inventor： OKISAKA KOICHI , TOI MANABU , SAKURAI YOKO , SHOGA YUTAKA , TAKIGAWA HIROFUMI
IPC: A23L13/70 , A23D9/007 , A23L13/00 , C12N9/54 , A23L1/318 , A23L1/035 , A23L1/03 , A23L1/058 , C12R1/125 , C12R1/07
Abstract: The present invention provides an ester composition which can tenderize a stringy hard meat such as beef to a proper tenderness and a meat tenderizer comprising said ester composition and protease without giving a special control over the amount of an enzyme. The present invention also provides a meat modifier which can provide a tender, juicy and less stringy meat that can be easily served and a food meat or meat product processed with such a meat modifier. A meat modifier is also provided, comprising an ester composition of a C12-22 saturated or unsaturated fatty monoglyceride with succinic acid or diacetyltartaric acid having an acid value of from 30 to 120. The present invention provides a meat modifier comprising the ester composition and a metalloprotease, which no longer causes round to be tenderized after 24 hours of storage at a temperature of 20 DEG C with said metalloprotease kept in contact therewith in a proportion of 300 units per 10 g in enzyme equivalence.
-
公开(公告)号：DE69505927T2
公开(公告)日：1999-04-08
申请号：DE69505927
申请日：1995-08-16
Applicant: KAO CORP
Inventor： OKISAKA KOICHI , TOI MANABU , SAKURAI YOKO , SHOGA YUTAKA , TAKIGAWA HIROFUMI
IPC: A23L13/70 , A23D9/007 , A23L13/00 , C12N9/54 , A23L1/318 , A23L1/035 , A23L1/03 , A23L1/058 , C12R1/125 , C12R1/07
Abstract: The present invention provides an ester composition which can tenderize a stringy hard meat such as beef to a proper tenderness and a meat tenderizer comprising said ester composition and protease without giving a special control over the amount of an enzyme. The present invention also provides a meat modifier which can provide a tender, juicy and less stringy meat that can be easily served and a food meat or meat product processed with such a meat modifier. A meat modifier is also provided, comprising an ester composition of a C12-22 saturated or unsaturated fatty monoglyceride with succinic acid or diacetyltartaric acid having an acid value of from 30 to 120. The present invention provides a meat modifier comprising the ester composition and a metalloprotease, which no longer causes round to be tenderized after 24 hours of storage at a temperature of 20 DEG C with said metalloprotease kept in contact therewith in a proportion of 300 units per 10 g in enzyme equivalence.
-
公开(公告)号：AU3010595A
公开(公告)日：1996-02-29
申请号：AU3010595
申请日：1995-08-17
Applicant: KAO CORP
Inventor： OKISAKA KOICHI , TOI MANABU , SAKURAI YOKO , SHOGA YUTAKA , TAKIGAWA HIROFUMI
Abstract: The present invention provides an ester composition which can tenderize a stringy hard meat such as beef to a proper tenderness and a meat tenderizer comprising said ester composition and protease without giving a special control over the amount of an enzyme. The present invention also provides a meat modifier which can provide a tender, juicy and less stringy meat that can be easily served and a food meat or meat product processed with such a meat modifier. A meat modifier is also provided, comprising an ester composition of a C12-22 saturated or unsaturated fatty monoglyceride with succinic acid or diacetyltartaric acid having an acid value of from 30 to 120. The present invention provides a meat modifier comprising the ester composition and a metalloprotease, which no longer causes round to be tenderized after 24 hours of storage at a temperature of 20 DEG C with said metalloprotease kept in contact therewith in a proportion of 300 units per 10 g in enzyme equivalence.
-
公开(公告)号：JP2013124220A
公开(公告)日：2013-06-24
申请号：JP2011272535
申请日：2011-12-13
Inventor： TOI MANABU
Abstract: PROBLEM TO BE SOLVED: To provide dentifrices in a container allowing the dentifrices to be discharged evenly and stably from the container without being affected by a change with time or a temperature change, concerning dentifrices in a container which are stored in the container that can separately store a dentifrice having a low calcium ion concentration and a dentifrice having a high calcium ion concentration and used by discharging both dentifrices from the container when used.SOLUTION: This invention relates to dentifrices in a container wherein a dentifrice (A) and a dentifrice (B): (A) a dentifrice containing a
Abstract translation: 要解决的问题：在容器中提供洁齿剂，其允许洁齿剂从容器中均匀且稳定地排出，而不受随时间或温度变化的变化的影响，关于储存在容器中的容器中的洁齿剂 其可以分开存储具有低钙离子浓度的洁齿剂和具有高钙离子浓度的洁齿剂，并且当使用时从容器中排出两种洁齿剂。 本发明涉及一种容器中的洁齿剂，其中洁牙剂（A）和洁牙剂（B）：（A）含有<100ppm钙离子浓度和1-10质量％聚乙二醇的洁牙剂和（ B）含有≥1,000ppm钙离子浓度的洁牙剂，<1质量％的聚乙二醇和1-10质量％的分子量为62-100的多元醇分别填充在两个储存室中，在这样的容器中， 包括能够分别填充两个洁牙剂的两个储藏室和分别连接到两个储存室的排出口的容器主体，通过按压容器主体将填充在两个储存室中的两个洁齿剂从排出口排出。 版权所有（C）2013，JPO＆INPIT
-
公开(公告)号：JP2002176953A
公开(公告)日：2002-06-25
申请号：JP2000381593
申请日：2000-12-15
Applicant: KAO CORP
Inventor： KAWAI SHIGERU , TOI MANABU , SHIIBA DAISUKE
Abstract: PROBLEM TO BE SOLVED: To obtain an acidic oil-in-water type emulsion composition having high gloss, an appearance of fine texture, creamy physical properties and an excellent flavor and useful especially as a food for improving lipid metabolism without causing cracking and syneresis during preservation though a diglyceride is contained at a high concentration. SOLUTION: This oil-in-water type emulsion composition comprises the following ingredients (A), (B) and (C): (A) an oil and fat comprising >=30 wt.% of the diglyceride, (B) a yolk and (C) a lipid-protein complex.
-
Patent Agency Ranking
公开(公告)号：JPH1057006A
公开(公告)日：1998-03-03
申请号：JP10692997
申请日：1997-04-24
Applicant: KAO CORP
Inventor： TOI MANABU , KAWAI SHIGERU , NAKAMURA MIEKO , SHIGETA AKIRA , YASUKAWA TAKUJI
Abstract: PROBLEM TO BE SOLVED: To obtain a seasoning liquid free from troublesome addition operation and workability inherent to the conventional thickening method, capable of easily giving a viscous state exclusively by the use of the seasoning liquid, exhibiting fluidity owing to the low viscosity of the seasoning liquid and having remarkably excellent handleability. SOLUTION: This seasoning liquid composition contains a seasoning and a thickener and increases its viscosity by heating. Especially the seasoning liquid composition contains a seasoning and a thickener and the viscosity (25 deg.C) of the composition heated at 90 deg.C for 30min is not less than twice the viscosity (25 deg.C) of the composition before heating.
-
公开(公告)号：JP2005087509A
公开(公告)日：2005-04-07
申请号：JP2003325788
申请日：2003-09-18
Inventor： TOI MANABU , YAMAGISHI ATSUSHI , SHINTANI TOSHIAKI , OSHINO KAZUSHI
Abstract: PROBLEM TO BE SOLVED: To provide a device and a method for detecting dental caries, capable of detecting initial dental caries sensitively and accurately and detecting the degree of progress of the dental caries.
SOLUTION: The dental caries detecting system 1 comprises an ultraviolet source 2, a light irradiating means 3 for irradiating the ultraviolet rays generated from the ultraviolet source 2 inside the oral cavity, a fluorescent light receiving device 4 for receiving the fluorescent light generated from a tooth by the ultraviolet rays irradiated from the ultraviolet source 2, a fluorescent data analysis part 5 for analyzing data transmitted from the fluorescent light receiving device 4, and a display device 6 for displaying the data analyzed by the fluorescent data analysis part 5. The light irradiating part 3 has a shading means for shading the light whose wavelength is at least 400 nm included in the ultraviolet rays generated from the ultraviolet source 2.
COPYRIGHT: (C)2005,JPO&NCIPIAbstract translation: 要解决的问题：提供一种检测龋齿的装置和方法，其能够敏感且准确地检测初始龋齿，并且检测龋齿的进展程度。 解决方案：龋齿检测系统1包括紫外线源2，用于照射由口腔内的紫外线源2产生的紫外线的光照射装置3，用于接收产生的荧光的荧光受光装置4 从紫外线源2照射的紫外线的牙齿，用于分析从荧光接收装置4发送的数据的荧光数据分析部5和显示荧光数据分析部5分析的数据的显示装置6。 光照射部3具有用于遮蔽紫外线源2产生的紫外线中波长为至少400nm的光的遮光装置。（C）2005，JPO＆NCIPI
-
公开(公告)号：JPH08173097A
公开(公告)日：1996-07-09
申请号：JP33781894
申请日：1994-12-27
Applicant: KAO CORP
Inventor： TOI MANABU , ONO YUMIKO , SASAKI HIROTAKA , YOKOYAMA TAKAAKI
Abstract: PURPOSE: To provide a meat modifier which comprises an ester of monoor diglyceride and a polycarboxylic acid and a polyglycerol fatty acid ester, thus gives tasty meat flexible in meat texture and rich in broth as it suppresses meat-staining and reduces foaming on cooking. CONSTITUTION: This meat modifier comprises an ester of a mono- or diglyceride and a polycarboxylic acid, preferably an ester of a monoglyceride of a 12-22C fatty acid and succinic acid or an ester of a monoglyceride of a 12-22C fatty acid and diacetyl-tartaric acid and a plyglycerol fatty acid (preferably of 10 or less HLB).
-
公开(公告)号：JPH08140621A
公开(公告)日：1996-06-04
申请号：JP34120194
申请日：1994-11-21
Applicant: KAO CORP
Inventor： SASAKI HIROTAKA , MIURA YASUHIRO , TOI MANABU , YOKOYAMA TAKAAKI
Abstract: PURPOSE: To obtain the subject seasoning capable of giving tasty meat dishes soft in meat quality, rich in bouillon and puffy in palate feeling, thus useful for frozen foods and retort foods, etc., containing a sorbitan fatty acid ester, etc. CONSTITUTION: This powdery seasoning for meat contains (A) pref. 1-60wt.% of at least one kind selected from sorbitan fatty acid esters such as sorbitan monofatty acid esters, polyglycerin fatty acid esters each 1-5 in average esterification degree such as esters of hexaglycerin and 18C saturated fatty acids, polyglycerin-condensed ricinoleic esters such as esters between polyglycerin of 4-10 average polymerization degree and ricinoleic acid of 3-4 condensation degree, sucrose fatty acid esters and lecithin containing >=25wt.% of phosphatidylinositol, and pref. (B) pref. 0.05-40wt.% of a protease such as that derived from koji mould.
-
公开(公告)号：JP2013256464A
公开(公告)日：2013-12-26
申请号：JP2012133138
申请日：2012-06-12
Inventor： TOI MANABU
Abstract: PROBLEM TO BE SOLVED: To provide a tooth paste composition which, when contains carboxymethylcellulose or a salt thereof while containing common salt in a high concentration, undergoes a suppressed increase in viscosity at low temperatures and has therefore a good ability to be squeezed out of the container.SOLUTION: What is provided is a toothpaste composition which contains the following ingredients (A), (B), and (C): (A) 5 mass% to 25 mass% common salt; (B) 0.2 mass% to 1.5 mass% carboxymethylcellulose or salt thereof having a degree of etherification of 0.5 to 1.5; and (C) 10 mass% to 50 mass% water, wherein ingredient (B) is constituted from carboxymethylcellulose in which the number of glucose units not substituted with a carboxymethyl group is 8 to 80 per 1,000 anhydroglucose units.
Abstract translation: 要解决的问题：提供一种牙膏组合物，其含有羧甲基纤维素或其盐，同时含有高浓度的普通盐时，在低温下经受了抑制的粘度增加，因此具有良好的挤出能力 容器。提供了一种含有以下成分（A），（B）和（C）的牙膏组合物：（A）5质量％〜25质量％的普通盐; （B）0.2质量％〜1.5质量％的醚化度为0.5〜1.5的羧甲基纤维素或其盐; 和（C）10质量％至50质量％的水，其中成分（B）由羧甲基纤维素构成，其中未被羧甲基取代的葡萄糖单元的数量为每1,000个脱水葡萄糖单元8至80个。
-
-
-
-
-
-
-
-
-
Search Results
21
records
(took 0.02 seconds)
