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1. 发明申请

US20090098271A1 Method of producing processed barley product 审中-公开
标题翻译：加工大麦制品生产方法
公开(公告)号：US20090098271A1
公开(公告)日：2009-04-16
申请号：US11794302
申请日：2005-12-27
申请人： Norihiko Kageyama , Shingo Kawasaki , Seisuke Takaoka , Koichi Nakahara
发明人： Norihiko Kageyama , Shingo Kawasaki , Seisuke Takaoka , Koichi Nakahara
IPC分类号： C12C1/00 , A23L1/025 , A23L1/185
CPC分类号： C12C1/16 , A23L7/115 , A23L7/20 , C12C5/00 , C12G3/02
摘要： The present invention provides a mean of solving the problem of production of a novel processed product of barleys and wheat having scorch smell and cereal odor suppressed and being capable of imparting taste richness, body taste, crispness and dry feeling to beverage and food products by producing husks of barleys, ryes, or oats or a fraction containing the same with a fluid at 160 to 220° under conditions of a lowered oxygen concentration.
摘要翻译：本发明提供一种解决生产具有抑制焦灼味和谷物气味的小麦和小麦的新型加工产品的问题的平均值，并且能够通过生产来赋予饮料和食品以赋予饮料和食品的口感丰富度，身体味道，脆性和干燥感谷物，磨粒或燕麦的外壳，或含有相同流体的馏分在160-220℃的条件下，氧浓度降低。

2. 发明授权

US08603567B2 Method of manufacturing plant finished product 有权
标题翻译：制造工厂成品的方法
公开(公告)号：US08603567B2
公开(公告)日：2013-12-10
申请号：US10530679
申请日：2003-10-29
申请人： Norihiko Kageyama , Koichi Nakahara , Takako Inui , Seisuke Takaoka , Kenzo Nagami
发明人： Norihiko Kageyama , Koichi Nakahara , Takako Inui , Seisuke Takaoka , Kenzo Nagami
IPC分类号： A23K1/00
CPC分类号： C12C7/047 , A23F3/06 , A23F3/163 , A23F3/34 , C12C1/16 , C12C1/18 , C12C7/053 , C12G3/06 , C12G3/065
摘要： A method of manufacturing a plant finished product, comprising the step of processing a plant or a processed material thereof with high-temperature and high-pressure liquid, gas, or fluid.
摘要翻译：一种制造植物成品的方法，包括用高温高压液体，气体或流体处理植物或其加工材料的步骤。

3. 发明申请

US20050260326A1 Method of manufacturing plant finished product 有权
标题翻译：制造工厂成品的方法
公开(公告)号：US20050260326A1
公开(公告)日：2005-11-24
申请号：US10530679
申请日：2003-10-29
申请人： Norihiko Kageyama , Koichi Nakahara , Takako Inui , Seisuke Takaoka , Kenzo Nagami
发明人： Norihiko Kageyama , Koichi Nakahara , Takako Inui , Seisuke Takaoka , Kenzo Nagami
IPC分类号： A23F3/00 , A23F3/06 , A23F3/16 , A23F3/34 , A23F5/00 , A23F5/24 , A23G3/00 , A23G3/34 , A23L1/10 , A23L1/212 , A23L1/22 , A23L1/221 , A23L1/48 , A23L2/38 , C07G1/00 , C08H7/00 , C12C1/16 , C12C1/18 , C12C5/02 , C12G3/02 , C12G3/04 , C12G3/06 , C12G3/08 , C12G3/12 , A23K1/00
CPC分类号： C12C7/047 , A23F3/06 , A23F3/163 , A23F3/34 , C12C1/16 , C12C1/18 , C12C7/053 , C12G3/06 , C12G3/065
摘要： A method of manufacturing a plant finished product, comprising the step of processing a plant or a processed material thereof with high-temperature and high-pressure liquid, gas, or fluid.
摘要翻译：一种制造植物成品的方法，包括用高温高压液体，气体或流体处理植物或其加工材料的步骤。

4. 发明申请

US20090029006A1 Oral Cavity Stimulating Substance 有权
标题翻译：口腔刺激物质
公开(公告)号：US20090029006A1
公开(公告)日：2009-01-29
申请号：US11791651
申请日：2005-11-29
申请人： Norihiko Kageyama , Takako Inui , Koichi Nakahara , Hajime Komura
发明人： Norihiko Kageyama , Takako Inui , Koichi Nakahara , Hajime Komura
IPC分类号： C07H15/26 , C07H15/203 , C12C7/00 , A23L2/00
CPC分类号： C12C5/026 , A23L2/56 , A23L27/2052 , C07H15/203 , C12C5/00 , C12C7/042
摘要： A novel compound causing an oral cavity stimulus such as acridness, which is expressed by the following structural formula (I):
摘要翻译：引起口腔刺激如痤疮的新型化合物，其由以下结构式（I）表示：

5. 发明申请

US20100009032A1 METHOD FOR REDUCING ORAL CAVITY STIMULATING SUBSTANCE OF SPROUTED GRAIN 审中-公开
标题翻译：减少刺激性颗粒的口腔刺激物质的方法
公开(公告)号：US20100009032A1
公开(公告)日：2010-01-14
申请号：US12097934
申请日：2006-12-15
申请人： Norihiko Kageyama , Koichi Nakahara
发明人： Norihiko Kageyama , Koichi Nakahara
IPC分类号： C12C1/02 , A23L1/10 , C12C1/16
CPC分类号： C12C1/16 , A23L7/20 , A23L11/20 , C12C1/18
摘要： A method for reducing oral cavity stimulating substance of a sprouted grain such as malt, in which oral cavity stimulating substance contained in a sprouted grain is hydrolyzed, removed by adsorption, degraded by an enzyme, or removed by separation, whereby the content thereof is reduced.
摘要翻译：将通过吸附除去发酵谷物中所含的口腔刺激物质，通过酶分解除去或通过分离除去的发芽谷物如口腔的口腔刺激物质的方法，其中含量降低。

6. 发明授权

US08673384B2 Oral cavity stimulating substance 有权
标题翻译：口腔刺激物质
公开(公告)号：US08673384B2
公开(公告)日：2014-03-18
申请号：US13044826
申请日：2011-03-10
申请人： Norihiko Kageyama , Takako Inui , Koichi Nakahara , Hajime Komura
发明人： Norihiko Kageyama , Takako Inui , Koichi Nakahara , Hajime Komura
IPC分类号： A23K1/00
CPC分类号： C12C5/026 , A23L2/56 , A23L27/2052 , C07H15/203 , C12C5/00 , C12C7/042
摘要： A novel compound causing an oral cavity stimulus such as acridness, which is expressed by the following structural formula (I):
摘要翻译：引起口腔刺激如痤疮的新型化合物，其由以下结构式（I）表示：

7. 发明授权

US07927649B2 Oral cavity stimulating substance 有权
标题翻译：口腔刺激物质
公开(公告)号：US07927649B2
公开(公告)日：2011-04-19
申请号：US11791651
申请日：2005-11-29
申请人： Norihiko Kageyama , Takako Inui , Koichi Nakahara , Hajime Komura
发明人： Norihiko Kageyama , Takako Inui , Koichi Nakahara , Hajime Komura
IPC分类号： A23K1/00
CPC分类号： C12C5/026 , A23L2/56 , A23L27/2052 , C07H15/203 , C12C5/00 , C12C7/042
摘要： A novel compound causing an oral cavity stimulus such as acridness, which is expressed by the following structural formula (I).
摘要翻译：引起口腔刺激如痤疮的新型化合物，其由以下结构式（I）表示。

8. 发明申请

US20090081327A1 Method for Manufacturing Processed Corn Product 审中-公开
标题翻译：玉米制品加工方法
公开(公告)号：US20090081327A1
公开(公告)日：2009-03-26
申请号：US11886534
申请日：2006-03-16
申请人： Norihiko Kageyama , Koji Nagao , Takaaki Izumi , Koichi Nakahara , Yoichi Kakudo
发明人： Norihiko Kageyama , Koji Nagao , Takaaki Izumi , Koichi Nakahara , Yoichi Kakudo
IPC分类号： C12C11/09 , A23L1/10 , B02B1/08 , A23L2/38 , C12H1/14 , A23L1/105 , C12C7/20
CPC分类号： C12C5/00 , A23L7/10 , C12C12/02 , C12G3/02
摘要： The present invention is a method for producing a processed corn product characterized in that corn or a material obtained from corn is treated with a fluid under a low oxygen concentration at 170 to 200° C. The processed corn product produced by this manufacturing method can impart a superior flavor, body taste, and thickness to a beverage.
摘要翻译：本发明是一种加工玉米制品的制造方法，其特征在于，在170〜200℃下，用低氧浓度的流体处理玉米或玉米获得的材料。通过该制造方法制造的加工玉米制品可以赋予对饮料具有优异的风味，身体味道和厚度。

9. 发明授权

US5189130A Snow ski base material and ski base manufacture 失效
标题翻译：滑雪基地材料和滑雪基地制造
公开(公告)号：US5189130A
公开(公告)日：1993-02-23
申请号：US640860
申请日：1991-01-14
申请人： Norihiko Kageyama
发明人： Norihiko Kageyama
IPC分类号： A63C5/044 , A63C5/056
CPC分类号： A63C5/056 , A63C5/044
摘要： A high performance ski base material is made of ultra high molecular weight polyethylene having a molecular weight of at least 500,000. After heating, quenching and light tensioning operations, this material exhibits low crystallinity and high transparency characteristics. Such material is ideal for professional high speed skis because of its excellent wax retention quality. The invented ski base material is ideally suited for product-identity purposes because of its outstanding ability to clearly reveal detailed inscriptions placed on the running surface of a ski board.
摘要翻译：高性能滑雪基材由分子量至少为500,000的超高分子量聚乙烯制成。加热，淬火和光张作用后，该材料结晶度低，透明度高。这种材料是专业高速滑雪板的理想选择，因为它具有优异的保蜡质量。本发明的滑雪基材理想地适用于产品识别目的，因为它具有突出的能够清楚地揭示滑雪板运行表面上的详细铭文的能力。

10. 发明授权

US09499777B2 Process for producing malt-based drink from malt fractioned by tissue 有权
$Process for producing malt-based drink from malt fractioned by tissue$
标题翻译：由组织分解的麦芽制成麦芽饮料的方法
公开(公告)号：US09499777B2
公开(公告)日：2016-11-22
申请号：US10558770
申请日：2004-05-28
申请人： Nobuo Tada , Takako Inui , Norihiko Kageyama , Toshihiko Takatani , Yasutsugu Kawasaki
发明人： Nobuo Tada , Takako Inui , Norihiko Kageyama , Toshihiko Takatani , Yasutsugu Kawasaki
IPC分类号： C12C11/00 , C12G3/08 , C12C1/16
CPC分类号： C12G3/08 , C12C1/16
摘要： A process for producing malt-based beverage, in which any components, affecting flavor, foam quality, flavor stability and haze stability, of the malt-based beverage can be regulated by separating dried germinated barley as a raw material for malt-based beverage by tissues. In particular, the process for producing malt-based beverage comprises separating dried germinated barley into endosperm, endothelial layer, husk, acrospire, malt rootlets and unseparated part fractions and preparing a starting material of malt-based beverage from each or blend of the thus obtained by-tissue fractions, the each or blend optionally further mixed with wholegrain malt not subjected to fractioning, so that any components, affecting flavor, foam quality, flavor stability and haze stability, of the malt-based beverage can be regulated.
摘要翻译：通过将作为麦芽饮料的原料的干燥的发芽大麦分离，可以通过分离麦芽饮料的原料来调节麦芽饮料的影响麦芽饮料的风味，泡沫质量，风味稳定性和雾度稳定性的任何成分的方法组织。特别地，生产麦芽饮料的方法包括将干燥的发芽大麦分离成胚乳，内皮层，果壳，喷头，麦芽根和未分离的部分级分，并从所得到的各种或共混物中制备麦芽饮料的原料各组分或混合物任选地与全谷物麦芽进一步混合而不进行分馏，从而可以调节基于麦芽的饮料的影响风味，泡沫质量，风味稳定性和雾度稳定性的任何成分。

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