Patents Assigned to Matsutani Chemical Industries Co., Ltd.
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Patent number: 6340470Abstract: A soluble isoflavone composition comprises isoflavone and a solubilizing agent consisting of anhydrous or water-containing propylene glycol and/or octenyl succinate-treated starch. The soluble isoflavone composition is prepared by, for instance, a method which comprises the step of heating isoflavone and a solubilizing agent consisting of anhydrous or water-containing propylene glycol and/or octenyl succinate-treated starch in the presence of water to thus solubilize isoflavone in water. The soluble isoflavone composition of the present invention has high solubility in water, is easily dissolved in water and is stable over a long period of time.Type: GrantFiled: December 29, 1999Date of Patent: January 22, 2002Assignee: Matsutani Chemical Industries Co., Ltd.Inventor: Koji Tsukuda
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Patent number: 6039997Abstract: A dough for a bread which is obtainable by adding 65 to 90 parts by weight of water per 100 parts by weight of a raw powder, and kneading the mixture, wherein the raw powder comprises 50 to 90 parts by weight of wheat flour and 50 to 10 parts by weight of starches including at least 4 parts by weight of a cold water swelling starch and comprises 6.5 to 9.0% by weight of protein derived from wheat flour, and a bread made of the dough. The starches may include a cross-linked starch of which hot water swelling power is 3 to 15 and hot water solubility is 15% or less by weight in addition to the cold water swelling starch. Thus obtained bread has natural taste of bread along with moderate springiness, moist texture, easily resolving property in the mouth, short and light texture.Type: GrantFiled: April 8, 1997Date of Patent: March 21, 2000Assignee: Matsutani Chemical Industries Co., Ltd.Inventors: Naoyuki Mizoguchi, Katsuyuki Yamamoto, Kimihito Wada
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Patent number: 5698437Abstract: An agent for promoting the proliferation of Bifidobacterium which comprises an indigestible substance which is prepared by heating a starch in the presence of a mineral acid and a small amount of water to prepare a pyrodextrin and hydrolyzing the pyrodextrin in the presence of an acid; and use of the indigestible substance for promoting the proliferation of Bifidobacterium in the intestine. Foods containing the indigestible substance promote the proliferation of Bifidobacterium in the intestine and can be very excellent health foods.Type: GrantFiled: December 20, 1994Date of Patent: December 16, 1997Assignee: Matsutani Chemical Industry Co., Ltd.Inventors: Isao Matsuda, Mitsuko Satouchi
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Patent number: 5629036Abstract: A method for producing a bakery food comprising the steps of kneading a wheat flour, baking the kneaded wheat flour after fermentation, the method being characterized by adding indigestible dextrin in the step of kneading.Type: GrantFiled: April 13, 1992Date of Patent: May 13, 1997Assignee: Matsutani Chemical Industries Co., Ltd.Inventors: Yoshifumi Yanetani, Naoko Yamashita, Kazuyuki Inada
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Patent number: 5620873Abstract: A process for preparing a dextrin containing a dietary fiber characterized by dissolving a pyrodextrin in water and causing .alpha.-amylase to act on the solution.Type: GrantFiled: May 8, 1995Date of Patent: April 15, 1997Assignee: Matsutani Chemical Industries Co., Ltd.Inventors: Kazuhiro Ohkuma, Yoshio Hanno, Kazuyuki Inaba, Isao Matsuda, Yasuo Katsuda
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Patent number: 5595773Abstract: A method for preparing frozen baker's dough comprises the steps of blending ingredients for preparing bread including raw grain flour, 1 to 7 parts by weight of a processed starch per 100 parts by weight of the raw grain flour and 300 to 1000 units of a starch decomposition enzyme per 1 kg of the raw grain flour, the processed starch having a hot water solubility of not more than 8% by weight, a ratio of a cold water swelling power (Sc) to a hot water swelling power (Sh), Sc/Sh, ranging from 1.2 to 0.8 and a cold water swelling power ranging from 4 to 15, to thereby form a mixture; kneading the mixture while adding water to form a dough; and then freezing the dough.Type: GrantFiled: September 12, 1995Date of Patent: January 21, 1997Assignee: Matsutani Chemical Industry Co., Ltd.Inventors: Kimihito Wada, Koji Tsukuda
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Patent number: 5578584Abstract: A feed for domestic fowls which comprises a galacto-oligosaccharide composition which is prepared by heat-treating lactose in the presence of a mineral acid; or by adding an inorganic acid to lactose and then heat-treating the resulting mixture using an extruder. The feed serves to inhibit the formation of fatty liver, to improve the meat quality and the rate of egg laying, to improve the eggshell strength and to reduce the cholesterol content in the egg.Type: GrantFiled: March 23, 1994Date of Patent: November 26, 1996Assignee: Matsutani Chemical Industry Co., Ltd.Inventors: Yasuo Katta, Shigeru Wakabayashi
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Patent number: 5519011Abstract: A method for decreasing a content of lipid and total cholesterol in serum and increasing a relative content of HDL cholesterol in serum which comprises the steps:(a) providing a pyrodextrin hydrolysate which is obtained by heating starch in the presence of an acid and hydrolyzing the pyrodextrin with .alpha.-amylase; and(b) administering an effective amount of the pyrodextrin hydrolysate to an animal.Type: GrantFiled: September 29, 1994Date of Patent: May 21, 1996Assignee: Matsutani Chemical Industries Co., Ltd.Inventors: Shigeru Wakabayashi, Mitsuko Satouchi, Kazuhiro Ohkuma
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Patent number: 5505981Abstract: Preventing obesity and impaired glucose tolerance by incorporating indigestible dextrin containing at least 30% by weight of indigestible components into a food in an amount ranging from 1 g to 30 g per meal of the food.Type: GrantFiled: August 3, 1993Date of Patent: April 9, 1996Assignee: Matsutani Chemical Industries Co., Ltd.Inventors: Shigeru Wakabayashi, Yasuhiro Hoshii
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Patent number: 5472732Abstract: An indigestible dextrin characterized in that the dextrin contains:(A) up to 50% of 1.fwdarw.4 glycosidic linkages, and(B) at least 60% of an indigestible component,(C) the content of indigestible component as actually determined varying within the range of .+-.5% from a value Y calculated from at least one equations, i.e., Equations 1 to 30, given in the specification,(D) the indigestible dextrin being prepared by adding hydrochloric acid to potato starch and heating the potato starch at 120.degree. to 200.degree. C. using an extruder,the value Y being a calculated content (%) of the indigestible component.Type: GrantFiled: October 16, 1992Date of Patent: December 5, 1995Assignee: Matsutani Chemical Industries Co., Ltd.Inventors: Kazuhiro Ohkuma, Yoshio Hanno, Kazuyuki Inada, Isao Matsuda, Yasuo Katta
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Patent number: 5430141Abstract: A method for preparing a low caloric dextrin of which caloric value is not more than 280 kcal/100 g is provided using a pyrodextrin prepared by heating a starch to which mineral acid is added. The method comprising the steps of dissolving a pyrodextrin into water, and reacting alpha-amylase on the dextrin.Type: GrantFiled: November 6, 1991Date of Patent: July 4, 1995Assignee: Matsutani Chemical Industries Co., Ltd.Inventors: Kazuhiro Ohkuma, Isao Matsuda, Yoshio Hanno
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Patent number: 5410035Abstract: A food or feed having an indigestible dextrin exhibits a hypotensive effect.Type: GrantFiled: April 23, 1993Date of Patent: April 25, 1995Assignee: Matsutani Chemical Industries Co., Ltd.Inventors: Shigeru Wakabayashi, Kazuhiro Ohkuma, Yoshimi Mochizuki
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Patent number: 5380717Abstract: A food composite performing a function of large bowel regulation and comprising a refined product of pyrodextrin obtained as an active ingredient through a process of decomposing starch or starch hydrolyzate by heating in the presence of an acid or without acid.Type: GrantFiled: August 17, 1993Date of Patent: January 10, 1995Assignee: Matsutani Chemical Industries Co., Ltd.Inventors: Kazuhiro Ohkuma, Shigeru Wakabayashi, Mitsuko Satouchi
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Patent number: 5378833Abstract: A process of preparing galacto-oligosaccharides comprising the step of heating up lactose, or, a mixture of lactose and galactose under presence of an inorganic acid as a catalyst in an anhydrous powder condition.Type: GrantFiled: December 26, 1990Date of Patent: January 3, 1995Assignee: Matsutani Chemical Industries Co., Ltd.Inventors: Yasuo Katta, Kazuhiro Ohkuma, Mitsuko Satouchi, Reiji Takahashi, Takehiko Yamamoto
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Patent number: 5364652Abstract: An indigestible dextrin characterized in that the dextrin is prepared by heat-treating potato starch with addition of hydrochloric acid thereto to obtain a pyrodextrin, hydrolyzing the pyrodextrin with alpha-amylase and glucoamylase and removing at least one-half of glucose formed from the resulting hydrolyzate, and comprises a fraction other than glucose.Type: GrantFiled: October 27, 1992Date of Patent: November 15, 1994Assignee: Matsutani Chemical Industries Co., Ltd.Inventors: Kazuhiro Ohkuma, Yoshio Hanno, Kazuyuki Inada, Isao Matsuda, Yasuo Katta
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Patent number: 5362510Abstract: A processed starch which is up to 8% in solubility on heating, is in the form of particles including up to 5% of +60-mesh fraction and has a cold water swelling power (Sc) and a heating swelling power (Sh) which are in the relationship of 1.2.gtoreq.Sc/Sh.gtoreq.0.8, the cold water swelling degree being 4 to 15. The starch is useful as an ingredient for bakery foods to give an excellent texture to the food and inhibit degradation of the food with time.Type: GrantFiled: June 30, 1992Date of Patent: November 8, 1994Assignee: Matsutani Chemical Industries Co., Ltd.Inventors: Naoyuki Mizoguchi, Yoshifumi Yanetani, Naoko Yamashita
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Patent number: 5358729Abstract: An indigestible dextrin characterized in that the dextrin contains:(A) up to 50% of 1.fwdarw.4 glycosidic linkages, and(B) at least 60% of an indigestible component,(C) the content of indigestible component as actually determined varying within the range of .+-.5% from a value Y calculated from at least one of equations, i.e., Equations 1 to 62, given in the specification,(D) the indigestible dextrin being prepared by adding hydrochloric acid to corn starch and heating the corn starch at 120.degree. to 200.degree. C. using an extruder,the value Y being a calculated content (%) of the indigestible component.Type: GrantFiled: August 25, 1992Date of Patent: October 25, 1994Assignee: Matsutani Chemical Industries Co., Ltd.Inventors: Kazuhiro Ohkuma, Isao Matsuda, Yoshiki Nogami
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Patent number: 5344824Abstract: A food composite for saving insulin secretion comprising a refined product of pyrodextrin obtained as an active ingredient through a process of decomposing starch or starch hydrolyzate by heating in the presence of an acid or without acid.Type: GrantFiled: August 27, 1992Date of Patent: September 6, 1994Assignee: Matsutani Chemical Industries Co., Ltd.Inventors: Kazuhiro Ohkuma, Shigeru Wakabayashi, Yoshimi Mochizuki, Mitsuko Satouchi
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Patent number: 5264568Abstract: A process comprising dissolving a pyrodextrin in water, hydrolyzing the solution with alpha-amylase at a low temperature to obtain a hydrolyzate of reduced viscosity, further hydrolyzing the hydrolyzate to an intermediate extent at a high temperature, autoclaving the resulting hydrolyzate, finally hydrolyzing the hydrolyzate with alpha-amylase again after cooling, and autoclaving the final hydrolyzate again. Pyrodextrin hydrolyzate can be prepared without impairing the inherent characteristics of pyrodextrin.Type: GrantFiled: December 27, 1991Date of Patent: November 23, 1993Assignee: Matsutani Chemical Industries Co., Ltd.Inventors: Koji Yamada, Isao Matsuda
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Patent number: 5139575Abstract: A process of preparing indigestible heteropolysaccharides which features dissolving starch decomposition products and at least one kind out of monosaccharides excluding glucose, homo-oligosaccharides excluding gluco-oligosaccharides, and hetero-oligosaccharides into water and to which an inorganic acid was added, then powdering and heating the powder in an anhydrous condition thereof.Type: GrantFiled: December 27, 1990Date of Patent: August 18, 1992Assignee: Matsutani Chemical Industries Co., Ltd.Inventors: Isao Matsuda, Kazuhiro Ohkuma, Yumiko Daido, Reiji Takahashi