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    • 11. 发明专利
    • Calcium channel inhibitor with sardine peptide
    • 钙通道抑制剂与SARDINE PEPTIDE
    • JP2006056803A
    • 2006-03-02
    • JP2004238429
    • 2004-08-18
    • Senmi Ekisu Co Ltd仙味エキス株式会社
    • OSAJIMA KATSUHIROUCHIDA KATSUYUKIKOGANEI MEGUMIMOGAMI ORIE
    • A61K38/00A23L1/305A61K35/60A61P3/14C07K14/46
    • PROBLEM TO BE SOLVED: To develop an agent originating from a natural product and having a calcium channel-inhibiting or suppressing action, and to develop a drink or food containing the same. SOLUTION: This calcium channel inhibitor is characterized by containing a sardine peptide as an active ingredient, wherein the sardine peptide is concretely a peptide Y-2 which is a fraction, for example, obtained by thermally denaturing fish meat, hydrolyzing the denatured fish meat with a protease, deactivating the enzyme, subjecting the product to a separation treatment to obtain a peptide, supplying the aqueous solution of the peptide to a peptide-adsorbing resin to make the peptide adsorbed, and then eluting the adsorbed peptide with an ethanol aqueous solution. Additionally, a commercial product (sardine peptide Y-2) can also be used. COPYRIGHT: (C)2006,JPO&NCIPI
    • 待解决的问题:开发来自天然产物并具有钙通道抑制或抑制作用的药剂,并开发含有该物质的饮料或食品。 解决方案:该钙通道抑制剂的特征在于含有沙丁鱼肽作为活性成分,其中沙丁鱼肽具体为肽Y-2,其为例如通过热变性鱼肉获得的级分,水解变性 用蛋白酶鱼肉,使酶失活,对产物进行分离处理以获得肽,将肽的水溶液供给肽吸附树脂以使肽吸附,然后用乙醇洗脱吸附的肽 水溶液。 另外,也可以使用市售品(沙丁鱼肽Y-2)。 版权所有(C)2006,JPO&NCIPI
    • 17. 发明专利
    • Retort fish and shellfish
    • 返回鱼和沙拉
    • JP2006101765A
    • 2006-04-20
    • JP2004293008
    • 2004-10-05
    • Senmi Ekisu Co Ltd仙味エキス株式会社
    • OSAJIMA KATSUHIROOISHI YASUTOKU
    • A23B4/00A23B4/005
    • PROBLEM TO BE SOLVED: To provide retort fish and shellfish having no retort smell in particular, specifically fish and shellfish having various kinds/shapes deliciously seasoned by a simple technique and also reduced in the quantity of common salt consumed to prevent ingestion of excessive quantities of sodium so as to be healthy food.
      SOLUTION: The retort fish and shellfish are obtained through the following process: treating frozen, thawed or raw fish and shellfish in whole or slices, in exenterate condition, or in chunks, with soaking liquid containing peptide produced through decomposing the fish and shellfish with alkaline protease and a small amount of common salt; draining the fish and shellfish followed by subjecting the fish and shellfish to retort treatment so as to deliciously season them and be free from the occurrence of deformation. The soaking liquid comprises a liquid containing 0.1-2.8 wt.% of the peptide and 0-2 wt.% of the common salt.
      COPYRIGHT: (C)2006,JPO&NCIPI
    • 要解决的问题:提供特别是没有蒸煮气味的蒸馏鱼和贝类,特别是具有通过简单技术调味的各种/形状的鱼和贝类,并且还减少了消耗的食盐量以防止摄取 过量的钠,以便成为健康的食物。 解决方案:通过以下方法获得蒸煮鱼类和贝类:通过将通过分解鱼产生的含有肽的液体浸泡在处理冷冻,解冻或生鱼和贝类的整个或切片中,处于浸入状态或块中, 贝类与碱性蛋白酶和少量常用盐; 排出鱼类和贝类,然后对鱼类和贝类进行蒸煮处理,以便美味季节,不发生变形。 浸泡液体包含含有0.1-2.8重量%的肽和0-2重量%的普通盐的液体。 版权所有(C)2006,JPO&NCIPI