| HOUSE FOODS CORPORATION Patent applications |
| Patent application number | Title | Published |
|---|
| 20120124946 | Method of Preparing Soybean Mixed Powder, Method of Preparing a Solidified Soybean Food, and a Method of Preparing a Packaged Raw Material for Preparing a Solidified Soybean Food - A method of preparing soybean mixed powder comprising a soybean powder having properties wherein formation of agglomerate is small when the powder is added to water and then heated with stirring to dissolve the powder. | 05-24-2012 |
| 20110262614 | SAPONIN WITH SUPPRESSED BITTER TASTE - An object of the present invention is to provide a material containing a saponin wherein the bitterness peculiar to saponin is effectively suppressed. According to the present invention, a saponin, a phytosterol and/or a phytosterol ester, and a cyclodextrin are mixed to form a complex, so as to suppress bitterness. The complex of the present invention can be formed in the presence of water by mixing a saponin, a phytosterol and/or a phytosterol ester, and a cyclodextrin. The complex of the present invention can be contained in a composition such as a food or beverage. | 10-27-2011 |
| 20110262569 | Complex and Manufacturing Method Therefor - Disclosed are a starting material, and a manufacturing method therefor, which starting material contains a lipophilic component with flavors or odors typical of pungent components, such as capsaicin, and bitter components, such as turmeric extract, and which is able to effectively suppress the taste and/or odor of the lipophilic component, while also not causing the ingredients to separate. Also disclosed is a composition for food and drink, cosmetics, and medicine, etc., to which this starting material is added. Further disclosed is a liquid composition in a form in which said starting material is dispersed in water. Provided is a complex that contains a lipophilic component, a substance (A) selected from a group comprising plant sterols, γ-oryzanol, isoflavone, vitamin D, vitamin E, vitamin K, and combinations thereof, and cyclodextrin. Also provided is a composition to which the complex has been added. Further provided is a liquid composition containing the complex, water, and thickener in a form in which the complex is dispersed in water. Additionally provided is a manufacturing method for a complex that contains a lipophilic component, a substance (A) selected from a group comprising plant sterols, γ-oryzanol, isoflavone, vitamin D, vitamin E, vitamin K, and combinations thereof, and cyclodextrin, which complex manufacturing method comprises a complexing step, in which the lipophilic component, the substance (A), and cyclodextrin are mixed in the presence of water to form a complex. | 10-27-2011 |
| 20110256283 | Method for Preventing Decomposition/Deterioration of Lipophilic Component in the Presence of Water - Provided is a method for preventing decomposition/deterioration of a lipophilic component due to interaction with water, or due to interaction with light, enzymes, oxygen, or heat in the presence of water. The method for preventing decomposition/deterioration of the lipophilic component in the presence of water is characterized in that a complex comprising a lipophilic component, a phytosterol ester, and a cyclodextrin is formed, and the aforementioned lipophilic component is preserved in the form of said complex in the presence of water. | 10-20-2011 |
| 20100184864 | Composite Material and Method for Production Thereof - Disclosed are: a material which contains a lipophilic component having a pungent taste or flavor such as a spicy component (e.g., a capsaicin) and a bitter component (e.g., a turmeric extract), in which the pungent taste and/or flavor of the lipophilic component can be reduced effectively, and in which the separation among components contained therein is not caused; a method for producing the material; a composition such as a food, a beverage, a cosmetic and a medicine, which contains the material; and a liquid composition having such a form that the material is dispersed in water. Specifically disclosed are: a composite material comprising a lipophilic component having a pungent taste and/or flavor, a plant-derived cholesterol ester and a cyclodextrin; a composition comprising the composite material; a liquid composition which comprises the composite material, water and a thickening agent and has such a form that the composite material is dispersed in water; and a method for producing a composite material comprising a lipophilic component having a pungent taste and/or flavor, a plant-derived cholesterol ester and a cyclodextrin, which comprises mixing the lipophilic component, the plant-derived cholesterol ester and the cyclodextrin in the presence of water to form the composite material. | 07-22-2010 |
| 20090081754 | GENE OF ENZYME HAVING ACTIVITY TO GENERATE LACHRYMATORY FACTOR - It is an object of the present invention to provide isozymes of the lachrymatory factor producing enzyme, the amino acid sequences of these isozymes and a gene that codes for these amino acid sequences, and the present invention relates to three types of isozymes of the lachrymatory factor producing enzyme that contributes to the production of the lachrymatory factor that is present in onions and the like, amino acid sequences indicated by SEQ ID Nos. 1 to 3 which constitute the proteins or polypeptides of these isozymes, DNA indicated by SEQ ID Nos. 4 and 5 which contains base sequences that code for the abovementioned proteins or polypeptides, a method of producing the abovementioned isozymes, a recombinant vector which contains the abovementioned DNA, a transformant formed by transforming a host cell with the abovementioned recombinant vector, a method of producing proteins or polypeptides that have lachrymatory factor producing enzyme activity by culturing the abovementioned host cell, and anti-sense RNA which has a base sequence that is complementary to that of the mRNA corresponding to the abovementioned DNA. | 03-26-2009 |
| 20080280304 | METHOD FOR DETECTING TARGET PLANT GENUS - A method for detecting species in a target plant genus comprises the steps of conducting PCR using at least one member selected from the group consisting of primers (A) and (B), which can hybridize under stringent conditions to a nucleic acid molecule having a common nucleotide sequence for all species in the target plant genus in 45S rRNA precursor gene sequence thereof, wherein 3′ end of primer (A) can complementarily bind to a base in ITS-1 sequence of the target plant genus when the primer hybridizes to the nucleic acid molecule while 3′ end of primer (B) can complementarily bind to a base in ITS-2 sequence of the target plant genus when the primer hybridizes to the nucleic acid molecule, and identifying the presence of the resulting amplification product from PCR containing at least a part of ITS-1 or ITS-2 sequence of the target plant genus | 11-13-2008 |
