专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

11. 发明专利

JP2003169607A METHOD FOR RAISING FISH AND SHELLFISH, AND FEED FOR FISH AND SHELLFISH 审中-公开
公开(公告)号：JP2003169607A
公开(公告)日：2003-06-17
申请号：JP2001375250
申请日：2001-12-10
申请人： NIPPON FORMULA FEED MFG CO LTD , KANEGAFUCHI CHEMICAL IND
发明人： AKIMOTO ATSUSHI , YOTSUHASHI HIROKI , ISHIDA AKIRA , NAKAHARA RYOZO , MORITA KOJI
IPC分类号： A23K1/16 , A23K1/165 , A23K1/18
摘要： PROBLEM TO BE SOLVED: To provide a method for raising aquacultural fish and shellfish, by which immune activity of fish and shellfish is improved through safe substance so as to improve productivity of aquacultural fish and shellfish, environmental conservation, and food safety of fish and shellfish. SOLUTION: The method for raising aquacultural fish and shellfish comprises the following process: mixing feed with a yeast-degradation composition which is produced by decomposing yeast due to an autodigestion or a protein- decomposing enzyme-containing exogenous enzyme treatment, and contains a water soluble component and a water insoluble component at the dried weight ratio of 30:70 to 80:20, and supplying the resultant mixture to fish and shellfish so as to improve immune activity of fish and shellfish without fractional administration. COPYRIGHT: (C)2003,JPO

12. 发明专利

JPH11332510A YEAST COMPOSITION 失效
公开(公告)号：JPH11332510A
公开(公告)日：1999-12-07
申请号：JP14781298
申请日：1998-05-28
申请人： KANEGAFUCHI CHEMICAL IND
发明人： MORITA KOJI , OYA KOZO , NAKAHARA RYOZO
IPC分类号： A23L1/28
摘要： PROBLEM TO BE SOLVED: To obtain a yeast composition useful for developing foods scarcely having yeast smells, holding body tastes and good tastes, and having excellent digestive absorbability in a higher yield and at a lower cost than those of conventional yeast extracts by hydrolyzing the intracellular components of a yeast by its self digestion, etc. SOLUTION: This yeast composition is obtained by hydrolyzing the intracellular components of a yeast by its self digestion or by the use of a lytic enzyme, and subsequently hydrolyzing the product with one or more enzymes selected from proteases, nucleases and deaminases after an extraction treatment or at the same time as the extraction treatment. The obtained yeast composition contains sodium 5'-inosinate, sodium guanylate and amino form nitrogen in >=0.1 wt.%, >=0.1 wt.% and >=0.5 wt.%, respectively, per the total dry weight of the composition, and has a water content of

13. 发明专利

JPH11215966A SUSTENANCE OF TASTE OF 5' RIBONUCLEOTIDE 失效
公开(公告)号：JPH11215966A
公开(公告)日：1999-08-10
申请号：JP1848898
申请日：1998-01-30
申请人： KANEGAFUCHI CHEMICAL IND , KINKAI ENGYO KK
发明人： KATSUMI IKUO , NAKAHARA RYOZO , NISHIOKA KOICHI , CHIBA SHIN
IPC分类号： A23L11/20 , A23L27/23 , A23L1/229 , A23L1/202
摘要： PROBLEM TO BE SOLVED: To provide a method for preventing degradation of a 5' ribonucleotide by a ribonuclease of the 5' ribonucleotide included in Miso (a fermented soybean paste), sustaining the taste component of the added 5' ribonucleotide, and preventing the deterioration of the taste, when adding a seasoning containing the 5' ribonucleotide of a taste component to the Miso. SOLUTION: A 5' ribonucleotide is formed into a nuclear crystal with common salt, and the periphery of the obtained nuclear crystal is coated with a crystalline salt by crystallization. The obtained 5' ribonucleotide coated with the salt is added to Miso in the method for preventing degradation of the 5' ribonucleotide. The particle diameter is slightly larger one of 1,100-2,000 μm because the coating is required to be remained even if a part of the common salt is dissolved.

14. 发明专利

JPS6274254A MIXED FLOUR FOR FRYING 失效
公开(公告)号：JPS6274254A
公开(公告)日：1987-04-06
申请号：JP21331685
申请日：1985-09-26
申请人： KANEGAFUCHI CHEMICAL IND
发明人： YAMAMOTO KATSUYA , KAWAMOTO YUJI , NAKAHARA RYOZO
IPC分类号： A23L7/157
摘要： PURPOSE:To obtain mixed flour for frying, giving fried food having crispy texture and excellent taste and flavor in improved workability while suppressing the staining of the frying oil, by adding a specific amount of gelatinized starch to a mixed flour consisting of wheat flour, raw starch, salt, seasonings, spices, etc. CONSTITUTION:The objective mixed flour can be produced by compounding 100pts.wt. of mixed flour consisting of wheat flour, raw starch, salt, seasonings, spices, etc., with >=2pts.wt., preferably 5-20pts.wt. of gelatinized starch (e.g. starch of potato, wheat flour, corn, etc.).

你已经成功收藏专利！

检索式保存成功!

IPRDB