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1. 发明专利

JP2007016002A Periodontal disease bacterium protease inhibitor, oral composition given by using the same, and food 审中-公开
标题翻译：周围疾病细菌蛋白酶抑制剂，使用它们的口服组合物和食物
公开(公告)号：JP2007016002A
公开(公告)日：2007-01-25
申请号：JP2005201356
申请日：2005-07-11
申请人： Bourbon Corp , Niigata Univ , Shimada Kagaku Kogyo Kk , 国立大学法人新潟大学 , 島田化学工業株式会社 , 株式会社ブルボン
发明人： TANIGUCHI MASAYUKI , SHINPO MASAO , MUROHASHI NAOTO , SHIMADA SEINOSUKE , AOYANAGI YOSHIKI , OGASAWARA TAKAAKI
IPC分类号： A61K38/00 , A23L1/305 , A61K8/96 , A61K36/899 , A61P1/02 , A61P43/00 , A61Q11/00 , C12N9/99
摘要： PROBLEM TO BE SOLVED: To provide a periodontal disease bacterium protease inhibitor excellent in safety and useful for treating and preventing periodontal diseases, to provide an oral composition given by using the same, and to provide a foodstuff. SOLUTION: This periodontal disease bacterium protease inhibitor contains a protein derived from a gramineous plant as an active ingredient, wherein the protein does not cause an anxiety about a side effect, etc., is used from old times, and comprises a natural product, and therefore the inhibitor is excellent in the safety. Further, the inhibitor inhibits gingipain, so that it is useful for treating and preventing the periodontal disease. Furthermore, the periodontal disease bacterium protease inhibitor is not only used for a medical purpose, but also as a component of a functional food. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种安全性优异并且可用于治疗和预防牙周病的牙周病细菌蛋白酶抑制剂，提供使用该牙周病的口腔组合物，并提供食品。解决方案：该牙周病细菌蛋白酶抑制剂含有源自禾本科植物作为活性成分的蛋白质，其中蛋白质不引起副作用的焦虑等，从旧时起使用，并且包含天然产品，因此抑制剂的安全性极佳。此外，抑制剂抑制姜黄素，因此可用于治疗和预防牙周病。此外，牙周病细菌蛋白酶抑制剂不仅用于医疗目的，而且用作功能性食品的组分。版权所有（C）2007，JPO＆INPIT

2. 发明专利

JPH05123116A METHOD FOR USING STARCH PARTICLE HAVING CHARACTERISTIC MODIFIED WITH ENZYME 失效
公开(公告)号：JPH05123116A
公开(公告)日：1993-05-21
申请号：JP31150891
申请日：1991-10-31
申请人： NAGANO PREF GOV NOUSON KOGYO K , SHIMADA KAGAKU KOGYO KK
发明人： FUKAI YOICHI , TAKAGI ETSUKO , MATSUZAWA TSUNETOMO , SHIMADA SEINOSUKE
IPC分类号： A21D2/36 , A23L1/00 , A23L1/0522 , A23L7/10 , A23L7/109 , A23L29/00 , B01J20/24 , C08B30/06
摘要： PURPOSE:To obtain starch granules having modified characteristics by treating starch granules with various kinds of starch hydrolyzing enzyme and to utilize the obtained starch granules for various uses such as food ingredient. CONSTITUTION:For example, an instant and/or liquid food ingredient containing starch granules having modified characteristics by treating starch granules with alpha-amylase. A hydrophobia food ingredient adsorbent containing starch granules having modified characteristics by treating starch granules with alpha-amylase. Maize starch granules having modified characteristics by treating maize starch granules with alpha-amylase are mixed with wheat flour to give noodles or bread. Further starch granules having modified physical properties by treatment with alpha-amylase are used to give a starch saccharide.

3. 发明专利

JPH01132348A STARCH FOR HARDENING FOOD 失效
公开(公告)号：JPH01132348A
公开(公告)日：1989-05-24
申请号：JP28912387
申请日：1987-11-16
申请人： SHIMADA KAGAKU KOGYO KK
发明人： SHIMADA TAIJI
IPC分类号： A23L1/0522
摘要： PURPOSE:To obtain a starch, effective in doughs for rice confectioneries and rice cakes and effective in hardening a food, by subjecting a glutinous seed starch to oxidation treatment. CONSTITUTION:A chlorine based oxidizing agent with an available chlorine content at about 1% weight ratio based on a raw material glutinous rice starch is dissolved in water in an amount of about 1.2 times based on the raw material glutinous rice starch. Oxidation reaction is advanced while stirring the resultant suspension in which the raw material starch is charged. After about 2 hr, an aqueous solution of sodium hydroxide in about 3.5% concentration is added to adjust the pH to about 10 and the solution is directly neutralized with an about 10% hydrochloric acid solution to about pH 4. The solution is then washed with water until the pH attains 7. After washing with water, the washed solution is dehydrated, dried to about 12% moisture content and subsequently pulverized to afford the aimed product.

4. 发明专利

JPH0832227B2 失效
公开(公告)号：JPH0832227B2
公开(公告)日：1996-03-29
申请号：JP31301488
申请日：1988-12-13
申请人： SHIMADA KAGAKU KOGYO KK
发明人： SHIMADA SEINOSUKE , TAKAGI ETSUKO
IPC分类号： A23L19/00 , A23L35/00 , A23L1/212 , A23L1/48

5. 发明专利

JPH06133713A POWDER FOR PREVENTING ADHESIVENESS OF FOOD 失效
公开(公告)号：JPH06133713A
公开(公告)日：1994-05-17
申请号：JP32981892
申请日：1992-10-27
申请人： SHIMADA KAGAKU KOGYO KK
发明人： SHIMADA SEINOSUKE
IPC分类号： A23G3/34 , A23G3/00 , A23G3/48 , A23L7/10 , A23L7/109 , C08B30/00 , A23L1/16 , A23L1/10
摘要： PURPOSE:To supply at low cost a product having excellent performances, which have been unable to be exhibited when using conventional powder for preventing adhesiveness foods. CONSTITUTION:A raw material starch is immersed in a mineral acid such as hydrochloric acid or sulfuric acid to give powder for food, which solves problems of an existing powder, has excellent characteristic of powder, only a few various germs and can keep transparency of boiling water during boiling noodles.

6. 发明专利

JPH05146266A NOODLE FOOD AND ITS PREPARATION 失效
公开(公告)号：JPH05146266A
公开(公告)日：1993-06-15
申请号：JP35547791
申请日：1991-11-27
申请人： SHIMADA KAGAKU KOGYO KK
发明人： SHIMADA SEINOSUKE , KAWAKAMI NORIO
IPC分类号： A23L7/109
摘要： PURPOSE:To prepare a noodle food having excellent nonviscid property, palatability, quality, gloss and transparency, resistant to collapse in boiling and getting limpy after boiling and useful for Chinese noodle, etc., by adding starch of green gram to the raw material. CONSTITUTION:The objective noodle is prepared by adding e.g. 2 pts. of green gram starch to 100 pts. of wheat flour. Untreated green gram starch may be used in the present process, however, the starch is preferably subjected to slight oxidation treatment or gelatinization treatment.

7. 发明专利

JPH03187346A MODIFIED RICE CONFECTIONERY 失效
公开(公告)号：JPH03187346A
公开(公告)日：1991-08-15
申请号：JP32595789
申请日：1989-12-18
申请人： SHIMADA KAGAKU KOGYO KK
发明人： SHIMADA SEINOSUKE
IPC分类号： A23G3/48 , A23G3/00 , A23G3/50
摘要： PURPOSE:To obtain the subject rice confectionery, excellent in floating, softness and feeling of melting in the mouth and useful for providing lightweight by preparing nonglutinous rice starch, glutinous rice starch or processed starch thereof into a rice cake dough and mixing a specific amount of the resultant dough in another rice cake dough. CONSTITUTION:The objective rice confectionery obtained by preparing one or more of nonglutinous rice starch, glutinous rice starch or processed starch thereof (e.g. crosslinking treatment with phosphoric acid or light oxidation treatment) into a rice cake dough and mixing 2-90wt.%, preferably 5-50wt.% resultant rice cake dough in another rice cake dough which is a raw material.

8. 发明专利

JPH01179658A APPLICATION POWDER FOR FOOD 失效
公开(公告)号：JPH01179658A
公开(公告)日：1989-07-17
申请号：JP101888
申请日：1988-01-06
申请人： SHIMADA KAGAKU KOGYO KK
发明人： SHIMADA TAIJI
IPC分类号： A23L1/0522 , A23L7/157 , C08B30/00
摘要： PURPOSE:To obtain the title hygienic powder good in fluidity, easy to handle, little in micellaneous bacteria, causing little turbidity in boiling water, by oxidative treatment of raw starch with an oxidizing agent such as sodium hypochlorite or high test hypochlorite. CONSTITUTION:In the case of application powder, esp. that for food, raw starch such as potato starch or sago starch is put to oxidative treatment using an oxidizing agent such as sodium hypochlorite or high test hypochlorite. Thus, the objective high-quality, hygienic application powder good in fluidity, easy to handle, little in micellaneous bacteria, causing little turbidity in boiling water can readily be obtained.

9. 发明专利

JP2009050212A Method for gradually obtaining rice component 有权
标题翻译：用于获得大米成分的方法
公开(公告)号：JP2009050212A
公开(公告)日：2009-03-12
申请号：JP2007220975
申请日：2007-08-28
申请人： Niigata Univ , Shimada Kagaku Kogyo Kk , 国立大学法人新潟大学 , 島田化学工業株式会社
发明人： SHIMADA SEINOSUKE , AOYANAGI YOSHIKI , OGASAWARA TAKAAKI , TANIGUCHI MASAYUKI
IPC分类号： A23J3/14 , A23L1/30 , A23L1/305 , A23L1/31 , A23L1/325 , A61K38/00 , A61P1/02 , A61P3/06 , A61P43/00
摘要： PROBLEM TO BE SOLVED: To provide a production process enabling comprehensive use of useful components contained in rice through gradually obtaining protein components and starch different in usage with a series of operation. SOLUTION: This production process includes a solvent extracting process 1 of solvent extracting brown rice, rice bran, rice powder or polished rice in water, an aqueous solution of pH4.5-9.0, or an aqueous solution of pH4.5-9.0, added with alcohol so as to obtain a protease inhibitor, an alkali suspending process 3 of suspending a solid produced in the solvent extracting process 1 in an alkali solution, and a separation process 4 of obtaining protein and starch through separating a suspended solution obtained in the alkali suspending process 3 by specific gravity difference. As a result of this, it is possible to gradually obtain with a series of operation, a periodontal disease-causing bacterium protease inhibitor-containing protease inhibitor, protein, and starch. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：待解决的问题：通过逐步获得蛋白质组分和使用不同的淀粉，通过一系列操作，提供能够综合使用稻米中所含有用成分的生产工艺。解决方案：该制备方法包括：溶剂提取糙米，米糠，米粉或水中的糙米，pH4.5-9.0的水溶液或pH4.5〜 9.0，加入醇，得到蛋白酶抑制剂，将在溶剂提取法1中制造的固体悬浮在碱溶液中的碱性悬浮法3和通过分离得到的悬浮液得到蛋白质和淀粉的分离工序4 在碱悬浮过程3中通过比重差异。作为其结果，可以通过一系列操作逐渐获得含牙周病致细菌蛋白酶抑制剂的蛋白酶抑制剂，蛋白质和淀粉。版权所有（C）2009，JPO＆INPIT

10. 发明专利

JP2001120194A GLISTENING DUSTING POWER STARCH 失效
公开(公告)号：JP2001120194A
公开(公告)日：2001-05-08
申请号：JP30315699
申请日：1999-10-25
申请人： SHIMADA KAGAKU KOGYO KK
发明人： SHIMADA SEINOSUKE , OGASAWARA TAKAAKI
IPC分类号： A23G3/34 , A23G3/00 , A23G3/48 , A23L1/0522 , A23L7/109 , A23L1/16
摘要： PROBLEM TO BE SOLVED: To obtain a dusting powder capable of making dough dusted with the power visually beautiful and also having an adhesion-preventing effect equivalent to the conventional dusting power. SOLUTION: This dusting power starch capable of making the state of dough visually beautiful by glistening with the dispersion, reflection and refraction of a light and also having an adhesion-preventing effect equivalent to the conventional dusting power and containing glistening particles capable of being recognized by naked eyes is obtained by using the large sized particles of the starch obtained by classifying the natural starch and collecting. The starch having large sized particles has >=45 μm weight-average particle diameter. The natural starch is at least one of starch selected from a group consisting of a potato starch, an edible canna starch, a lotus root starch and a sago starch. A food is obtained by using the above dusting power starch.

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