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公开(公告)号：US20140249094A1
公开(公告)日：2014-09-04
申请号：US14349456
申请日：2012-10-02
发明人： Ken Katoh , Hiroshi Ueno , Yuko Ono , Noriko Ueda , Toshiya Kobayashi , Takahiro Moriya , Yutaro Obata
CPC分类号： A61K38/1709 , A23J3/343 , A23K10/12 , A23K10/28 , A23K20/142 , A23K20/147 , A23K50/40 , A23L2/66 , A23L29/281 , A23L33/18 , A23L33/19 , A23V2002/00 , A61K8/64 , A61K8/66 , A61K8/986 , A61K35/20 , A61K38/018 , A61K38/40 , A61K38/44 , A61K38/47 , A61K2800/40 , A61Q19/00 , C07K14/47 , C12N9/0065 , C12N9/22 , C12Y111/01007 , C12Y301/27 , Y02P60/875 , A23V2200/306 , A23V2250/54246 , A23V2250/54248 , A23V2250/5488 , A23V2250/55 , A23V2250/70
摘要： An object of the present invention is to provide a safety sensation-improving agent that can improve dulled peripheral sensations through daily ingestion or application to the skin. Another object of the present invention is to provide a sensation-improving food, beverage, feed, or cosmetics that can improve dulled peripheral sensations through oral ingestion or application to the skin. A sensation-improving agent containing a milk-derived protein and/or a hydrolysate therefrom as an active ingredient is provided. The milk-derived protein and/or the hydrolysate therefrom can be orally ingested or applied direct to the skin to improve dulled sensations, particularly peripheral sensations, and be formed into a sensation-improving food, beverage, feed, or cosmetics.
摘要翻译： 本发明的目的是提供一种安全感觉改善剂，其可以通过每日摄取或施用于皮肤来改善钝化的周围感觉。 本发明的另一个目的是提供一种改善感觉的食品，饮料，饲料或化妆品，其可以通过口服摄入或施用于皮肤来改善钝化的周围感觉。 提供了含有乳衍生蛋白质和/或其水解产物作为活性成分的感觉改善剂。 乳源性蛋白质和/或其水解物可以直接口服摄取或直接施用于皮肤，以改善昏暗的感觉，特别是周围的感觉，并形成感觉改善的食物，饮料，饲料或化妆品。
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公开(公告)号：US09861121B2
公开(公告)日：2018-01-09
申请号：US14779647
申请日：2014-03-25
发明人： Hiroshi Urazono , Yoshikazu Morita , Noriko Ueda , Hiroshi Ueno , Ken Katoh , Toshiya Kobayashi
IPC分类号： A23C9/146 , A23L1/305 , A23L2/66 , A23J1/20 , A61K38/01 , A61K35/20 , A61K38/30 , A61K38/40 , A61K38/44 , A61K47/24 , A61K47/36 , A61K47/38 , A61K47/42 , A23K20/147 , A23L29/10 , A23L29/20 , A23L29/231 , A23L29/262 , A23L29/269 , A23L29/275 , A23L33/19
CPC分类号： A23L33/19 , A23J1/20 , A23K20/147 , A23L2/66 , A23L29/10 , A23L29/20 , A23L29/231 , A23L29/262 , A23L29/269 , A23L29/27 , A23L29/275 , A23V2002/00 , A23V2250/02 , A23V2250/156 , A23V2250/1578 , A23V2250/18 , A23V2250/1842 , A23V2250/5036 , A23V2250/5056 , A23V2250/507 , A23V2250/5072 , A23V2250/5086 , A23V2250/51 , A23V2250/51082 , A23V2250/5114 , A23V2250/5118 , A23V2250/54246 , A23V2250/54248 , A23V2250/5425 , A23V2250/54252 , A23V2250/6416 , A23V2250/642 , A23V2250/70 , A61K35/20 , A61K38/018 , A61K38/30 , A61K38/40 , A61K38/44 , A61K47/24 , A61K47/36 , A61K47/38 , A61K47/42 , C12Y111/01007 , A23V2250/5028
摘要： The present invention provides a protein composition comprising a milk basic protein fraction; and at least one stabilizer selected from the group consisting of soybean polysaccharides, xanthan gum, pectin, gum arabic, gum ghatti, carrageenan, locust bean gum, sodium caseinate, lecithin, and carboxymethylcellulose. The protein composition significantly improves the heat resistance of the milk basic protein fraction. The present invention achieves heat treatment of a protein composition and food, beverage, feed, and pharmaceutical comprising such a protein composition at a temperature exceeding 90° C. without deactivation of the milk basic protein fraction.
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公开(公告)号：US10016481B2
公开(公告)日：2018-07-10
申请号：US14873622
申请日：2015-10-02
发明人： Ken Katoh , Hiroshi Ueno , Yuko Ono , Noriko Ueda , Toshiya Kobayashi , Takahiro Moriya , Yutaro Obara
IPC分类号： A61K38/17 , A61K8/64 , A61K8/66 , A61K38/44 , C07K14/47 , C12N9/08 , C12N9/22 , A61Q19/00 , A23J3/34 , A61K38/40 , A61K35/20 , A61K8/98 , A61K38/01 , A23L2/66 , A61K38/47 , A23K10/12 , A23K10/28 , A23K20/147 , A23K20/142 , A23K50/40 , A23L29/281 , A23L33/18 , A23L33/19
CPC分类号： A61K38/1709 , A23J3/343 , A23K10/12 , A23K10/28 , A23K20/142 , A23K20/147 , A23K50/40 , A23L2/66 , A23L29/281 , A23L33/18 , A23L33/19 , A23V2002/00 , A61K8/64 , A61K8/66 , A61K8/986 , A61K35/20 , A61K38/018 , A61K38/40 , A61K38/44 , A61K38/47 , A61K2800/40 , A61Q19/00 , C07K14/47 , C12N9/0065 , C12N9/22 , C12Y111/01007 , C12Y301/27 , Y02P60/875 , A23V2200/306 , A23V2250/54246 , A23V2250/54248 , A23V2250/5488 , A23V2250/55 , A23V2250/70
摘要： An object of the present invention is to provide a safety sensation-improving agent that can improve dulled peripheral sensations through daily ingestion or application to the skin. Another object of the present invention is to provide a sensation-improving food, beverage, feed, or cosmetics that can improve dulled peripheral sensations through oral ingestion or application to the skin. A sensation-improving agent containing a milk-derived protein and/or a hydrolysate therefrom as an active ingredient is provided. The milk-derived protein and/or the hydrolysate therefrom can be orally ingested or applied direct to the skin to improve dulled sensations, particularly peripheral sensations, and be formed into a sensation-improving food, beverage, feed, or cosmetics.
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