专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明专利

JP2008231000A Thioredoxin-containing extract and method for producing the same 审中-公开
标题翻译：含硫三环素的提取物及其生产方法
公开(公告)号：JP2008231000A
公开(公告)日：2008-10-02
申请号：JP2007070869
申请日：2007-03-19
申请人： Kizakura Co Ltd , Kyoto Univ , Redox Bioscience Inc , レドックス・バイオサイエンス株式会社 , 国立大学法人京都大学 , 黄桜株式会社
发明人： YODOI JIYUNJI , INOUE YOSHIHARU , WAKAI YOSHINORI , KIYOKAWA YOSHIFUMI , KITAOKA ATSUSHI , MURATA KAZUO , KATO NORIKO
IPC分类号： C07K14/395 , C12P21/02
摘要： PROBLEM TO BE SOLVED: To provide a method for producing an extract containing thioredoxin derived from yeasts in high purity by a simple and effective means.
SOLUTION: This method for producing the thioredoxin-containing extract containing the thioredoxin in high purity is provided by separating fractions having ≥10,000 Da molecular weight from yeast alcohol fermented products such as sake, fermented seasoning, beer, low-malt beer, etc.
COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：待解决的问题：提供一种以简单有效的方式生产含有高纯度酵母的硫氧还蛋白的提取物的方法。解决方案：通过从酵母醇发酵产物如酒，发酵调味料，啤酒，低麦芽啤酒中分离具有≥1000Da分子量的级分，提供含有高纯度硫氧还蛋白的含硫氧还蛋白的提取物的方法，版权所有（C）2009，JPO＆INPIT

2. 发明专利

JP2009178087A Method for producing liquors or fermented seasoning 审中-公开
标题翻译：生产液体或发酵季节的方法
公开(公告)号：JP2009178087A
公开(公告)日：2009-08-13
申请号：JP2008019636
申请日：2008-01-30
申请人： Kizakura Co Ltd , Kyoto Univ , Redox Bioscience Inc , レドックス・バイオサイエンス株式会社 , 国立大学法人京都大学 , 黄桜株式会社
发明人： YODOI JUNJI , INOUE YOSHIHARU , WAKAI YOSHINORI , KIYOKAWA YOSHIFUMI , KITAOKA ATSUSHI , KATO NORIKO
IPC分类号： C12G3/02 , A23L27/24 , A23L33/00
摘要： PROBLEM TO BE SOLVED: To provide a method for producing liquors such as Sake containing thioredoxin produced with a yeast at a high concentration, other brewed liquors, sparkling liquors, or mixed liquors, or a fermented seasoning by adding an improvement to a conventional brewing process using the yeast.
SOLUTION: Unrefined Sake preparation is carried out by setting preparation conditions so as to have a yeast death rate before filtration of 5% or more, preferably 10% or more in a step of brewing the Sake, the other brewed liquors, the sparkling liquors, or the mixed liquors, or the fermented seasoning using the yeast. The yeast used, a change in material temperature, an alcohol concentration during fermentation, and a fermentation period are included in the preparation conditions. The unrefined Sake is passed through by applying a thermal stress and an alcohol stress to the yeast at a material temperature slightly higher than usual temperature and a high alcohol concentration of 17% or more. Thereby, the thioredoxin in yeast fungal bodies can be released to the outside of the fungal bodies to produce the liquors such as the Sake with a high thioredoxin content and the fermented seasoning.
COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：待解决的问题：提供一种生产含有高浓度酵母生产的硫氧还蛋白的酒精的液体的方法，其他酿造的酒，起泡酒或混合液，或发酵调味料的添加方法常规酿造工艺使用酵母。解决方案：通过制备制备条件进行未精制的清酒制备，以在过滤之前的酵母死亡率为5％以上，优选为10％以上，在酿造酒，其他酿造液，起泡酒或混合液，或使用酵母的发酵调味料。在制备条件中包括使用的酵母，物质温度的变化，发酵过程中的酒精浓度和发酵时间。通过在比通常温度稍高的酒精浓度和17％以上的高酒精浓度的物质温度下对酵母施加热应激和酒精应激来通过未精制的Sake。因此，酵母真菌体中的硫氧还蛋白可以释放到真菌体的外部，以产生具有高硫氧还蛋白含量的酒和发酵调味料的液体。版权所有（C）2009，JPO＆INPIT

3. 发明专利

JP2007259763A Fermented malt beverage and method for producing the same 有权
标题翻译：发泡麦芽饮料及其生产方法
公开(公告)号：JP2007259763A
公开(公告)日：2007-10-11
申请号：JP2006089430
申请日：2006-03-28
申请人： Kizakura Co Ltd , Kyoto Univ , Univ Waseda , 国立大学法人京都大学 , 学校法人早稲田大学 , 黄桜株式会社
发明人： FUSHIKI TORU , KAWAHARA TAHACHI , YOSHIMURA SAKUJI , WAKAI YOSHINORI
IPC分类号： C12C7/00 , C12G3/02
摘要： PROBLEM TO BE SOLVED: To provide beer, sparkling liquor and the other fermented malt beverage having new taste by utilizing modern brewing technique by using native variety of cultured two grain-based wheat such as Triticum dicoccus Schrank wheat as a raw material and to provide a method for producing the beverage. SOLUTION: The fermented malt beverage is obtained by mixing pulverized barley malt with Triticum dicoccus Schrank wheat in an adequate formulation, adding hot water thereto and saccharifying the mixture according to ordinary method to prepare unrefined liquor, filtering the liquor to provide malt, adding hop to the resultant malt, boiling, clarifying and cooling the mixture and adding yeast thereto and fermenting the mixture to provide a young beer, further storing the young beer, carrying out host-fermentation of the beer to provided aged beer and filtering the aged beer to provide a product. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：通过使用本地品种的培养的两种谷物小麦如小麦（Triticum dicoccus Schrank）小麦作为原料，通过利用现代酿造技术提供具有新味道的啤酒，起泡酒和其他发酵麦芽饮料作为原料，以及以提供一种生产饮料的方法。解决方案：发酵麦芽饮料通过将粉碎的大麦麦芽与小麦双歧杆菌Schrank小麦混合在适当的配方中，向其中加入热水并根据常规方法糖化混合物以制备未精制的液体，过滤酒液以提供麦芽，向所得麦芽中加入啤酒花，煮沸，澄清和冷却混合物并加入酵母并发酵混合物以提供年轻啤酒，进一步储存啤酒，进行啤酒发酵以提供老化啤酒并过滤老化啤酒提供产品。版权所有（C）2008，JPO＆INPIT

4. 发明专利

JP2010057395A Lactic acid bacterium having enteric canal immunomodulating action 审中-公开
标题翻译：具有肠内营养免疫调节作用的酸性细菌
公开(公告)号：JP2010057395A
公开(公告)日：2010-03-18
申请号：JP2008225055
申请日：2008-09-02
申请人： Kizakura Co Ltd , 黄桜株式会社
发明人： WAKAI YOSHINORI , NOBUCHI MIDORI , KIYOKAWA YOSHIFUMI
IPC分类号： C12N1/20
摘要： PROBLEM TO BE SOLVED: To provide a new strain of lactic acid bacterium having an enteric canal immunomodulating action.
SOLUTION: The lactic acid bacterium belonging to Lactococcus lactis having the enteric canal immunomodulating action is separated from yamahai-moto using a culture medium containing, for example, mannitol as an only carbon source. Especially, Lactococcus lactis KLB-M8 strain (accession number: NITE P-603) has a strong action for promoting the secretion of IgA antibody from the Peyer's patch cells of the enteric canal, and has a high enteric canal immunopotentiating activity.
COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：待解决的问题：提供具有肠道免疫调节作用的新菌株的乳酸菌。解决方案：使用含有例如甘露醇作为唯一碳源的培养基将具有肠道免疫调节作用的属于乳酸乳球菌乳酸菌分离出来，从yamahai-moto中分离出来。特别地，乳酸乳球菌KLB-M8菌株（登录号：NITE P-603）具有强力的作用，用于促进IgA抗体从肠溶管的粘液细胞分泌，并且具有高的肠道免疫增强活性。版权所有（C）2010，JPO＆INPIT

5. 发明专利

JP2010136696A Method for producing malted rice and method for brewing refined rice wine 审中-公开
标题翻译：生产捣碎米的方法和酿造精制米酒的方法
公开(公告)号：JP2010136696A
公开(公告)日：2010-06-24
申请号：JP2008317533
申请日：2008-12-12
申请人： Kizakura Co Ltd , 黄桜株式会社
发明人： WAKAI YOSHINORI , OKA NATSUYO , MIZUMA TOMOYA , KIYOKAWA YOSHIFUMI
IPC分类号： C12N1/14 , C12G3/02
摘要： PROBLEM TO BE SOLVED: To provide a method for producing malted rice that has a high GA activity and a low ACP activity and is suitable for brewing refined rice wine: and a method for producing refined rice wine using the same. SOLUTION: In a process for producing malted rice from Tokomomi (floor rubbing) for sprinkling seed malt on steamed rice to a discharge of malted rice for discharging a prepared malted rice from a malted rice chamber, the steamed rice sprinkled with the seed malt is irradiated with a light, preferably a red light. Especially, in a malted rice production process on and after a best condition, when the steamed rice sprinkled with seed malt is irradiated with a red light, malted rice having a high CA/ACP value is obtained. High-quality refined rice wine is produced by using the obtained malted rice. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：待解决的问题：提供一种具有高GA活性和低ACP活性并适用于酿造精制米酒的麦芽米的方法以及使用其制备精制米酒的方法。
解决方案：在用于从蒸米饭上撒播种麦的麦芽米（地板摩擦）的生产过程中，从麦芽饭室排出麦芽米以排出麦芽米，蒸出的米与种子麦芽被光照射，最好是红光。特别是，在最佳条件下和最佳条件之后的麦芽生产过程中，当用红光照射用种子麦芽喷洒的蒸米饭时，获得具有高CA / ACP值的麦芽米。通过使用获得的麦芽制作高品质精制米酒。版权所有（C）2010，JPO＆INPIT

6. 发明专利

JP2009232857A Method for producing rice protein, rice protein produced by the method, and food 审中-公开
标题翻译：生产玉米蛋白的方法，由该方法生产的米饭蛋白质和食品
公开(公告)号：JP2009232857A
公开(公告)日：2009-10-15
申请号：JP2009148140
申请日：2009-06-22
申请人： Kizakura Co Ltd , 黄桜株式会社
发明人： FURUKAWA SACHIKO , TANAKA KUNISUKE , MASUMURA TAKEHIRO , KIYOKAWA YOSHIFUMI , WAKAI YOSHINORI
IPC分类号： A23J1/12 , A23L1/00
摘要： PROBLEM TO BE SOLVED: To provide a method for producing rice protein including fractionating rice protein under safe conditions without using any chemicals or medicaments undesirable for intake into human bodies. SOLUTION: The method for producing rice protein includes: adding a reaction-system enzyme liquid to rice, rice powder and/or rice bran; subjecting the obtained reaction liquid to centrifugal separation to collect precipitates; precipitating starch by a sucrose gradient centrifugal separation method to eliminate the starch; subjecting the obtained solution to pepsin digestion; subjecting the digestive fluid to centrifugal separation to collect precipitates; and dialyzing the precipitates to fractionate the prolamin. The thus obtained rice protein is used as food simply or as part of food, or dried and pulverized to be utilized as food material. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供一种在安全条件下生产含有分级水稻蛋白质的水稻蛋白质的方法，而不使用不希望摄入人体的任何化学物质或药物。解决方案：制备大米蛋白的方法包括：向米，米粉和/或米糠中加入反应体系酶液; 对所得反应液进行离心分离以收集沉淀物; 通过蔗糖梯度离心分离沉淀淀粉消除淀粉; 对所得溶液进行胃蛋白酶消化; 对消化液进行离心分离以收集沉淀物; 并透析析出物以分解醇溶蛋白。由此获得的大米蛋白质简单地或作为食物的一部分用作食物，或者干燥和粉碎以用作食物材料。版权所有（C）2010，JPO＆INPIT

7. 发明专利

JP2007068454A Method for producing rice protein, rice protein produced by the method, and food 审中-公开
标题翻译：生产玉米蛋白的方法，由该方法生产的米饭蛋白质和食品
公开(公告)号：JP2007068454A
公开(公告)日：2007-03-22
申请号：JP2005258412
申请日：2005-09-06
申请人： Kizakura Co Ltd , 黄桜株式会社
发明人： FURUKAWA SACHIKO , TANAKA KUNISUKE , MASUMURA TAKEHIRO , KIYOKAWA YOSHIFUMI , WAKAI YOSHINORI
IPC分类号： A23J1/12 , A23J3/34 , A23L1/00
摘要： PROBLEM TO BE SOLVED: To provide a method for producing rice protein comprising fractionating rice protein under safe condition without using any chemicals or medicaments undesirable for intake into human bodies. SOLUTION: The method for producing rice protein comprises: treating rice, rice powder and/or rice bran with dilute acid such as lactic acid; subjecting the treated material to centrifugal separation to collect extract liquid; and salting out the extract liquid with common salt or the like to fractionate glutelin. Optionally, the method comprises: adding reaction-system enzyme liquid to rice, rice powder and/or rice bran; subjecting the obtained reaction liquid to centrifugal separation to collect precipitate; precipitating starch by a sucrose gradient centrifugal separation method to eliminate the starch; subjecting the obtained solution to pepsin digestion; subjecting the digestive fluid to centrifugal separation to collect precipitate; and dialyzing the precipitate to fractionate prolamin. The thus obtained rice protein is used as food, as it is, or used as part of food, or drying and pulverizing the rice protein to be utilized as food material. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种生产水稻蛋白质的方法，其包括在安全条件下分级水稻蛋白质，而不使用不希望摄入人体的任何化学物质或药物。解决方案：制备大米蛋白的方法包括：用稀酸如乳酸处理米，米粉和/或米糠; 对经处理的物料进行离心分离以收集提取液; 并用普通盐等将提取液盐析，分离谷蛋白。任选地，该方法包括：向米，米粉和/或米糠中加入反应体系酶液; 对所得反应液进行离心分离以收集沉淀物; 通过蔗糖梯度离心分离沉淀淀粉消除淀粉; 对所得溶液进行胃蛋白酶消化; 对消化液进行离心分离以收集沉淀物; 并透析沉淀以分离醇溶蛋白。将如此获得的大米蛋白原样用作食物，或用作食物的一部分，或干燥和粉碎待用作食物的米蛋白。版权所有（C）2007，JPO＆INPIT

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式