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

JP2011160747A Gamma-aminobutyric acid enriched rice, enriched brown rice powder, and method for producing the enriched rice and brown rice powder 有权
标题翻译：氨基酸含量丰富的大米，丰富的糙米粉，以及生产丰富的米饭和布朗米粉的方法
公开(公告)号：JP2011160747A
公开(公告)日：2011-08-25
申请号：JP2010028704
申请日：2010-02-12
申请人： Akita Prefecture , 秋田県
发明人： DAINO TOSHIHISA , TSUKAMOTO KENICHI
IPC分类号： A23L7/10
摘要： PROBLEM TO BE SOLVED: To provide a method for remarkably increasing γ-aminobutyric acid content in brown rice only by an extremely easy operation without the need of a hydration process (hydration by soaking in water and humidifying air) or a drying process. SOLUTION: The method for producing brown rice increased in γ-aminobutyric acid content includes heating and preserving at 40-150°C, brown rice (or brown rice powder) with 10-17% water content, in a sealable container made of a material having an oxygen permeability of ≤10,000 ml/m 2 /24 hrs/atm (25°C, 100%RH). The brown rice (or brown rice powder) increased in γ-aminobutyric acid content and produced by the production method is also provided. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供一种通过非常容易的操作显着提高糙米中的γ-氨基丁酸含量的方法，而不需要水合过程（通过浸泡在水中和加湿空气中进行水合）或干燥过程。
解决方案：生产糙米的方法在γ-氨基丁酸含量上升，包括在40-150℃的加热和保存，含有10-17％含水量的糙米（或糙米粉）在可密封的容器中的透氧度为≤10,000ml/ m 2 SP / 24小时/ atm（25℃，100％RH）的材料。还提供了糙米（或糙米粉）的γ-氨基丁酸含量增加并通过生产方法生产。版权所有（C）2011，JPO＆INPIT

2. 发明专利

JP2007043932A Method for producing cooked rice, and method for producing rice flour processed product 审中-公开
标题翻译：生产炒菜的方法，以及生产稻米加工产品的方法
公开(公告)号：JP2007043932A
公开(公告)日：2007-02-22
申请号：JP2005230389
申请日：2005-08-09
申请人： Akita Prefecture , 秋田県
发明人： DAINO TOSHIHISA , KANEKO TAKAHIRO , DAIHISA NAGANORI , HIWATARI KAZUYUKI , TAKAHASHI SAORI
IPC分类号： A23L7/10
摘要： PROBLEM TO BE SOLVED: To provide a method for producing cooked rice and a method for producing a rice-flour processed product comprising using inexpensive and safe food raw material to improve their properties in production of the cooked rice and the rice flour processed product. SOLUTION: The method for producing each of cooked rice and a rice-flour processed product comprises using Grifola frondosa, Grifola frondosa powder or Grifola frondosa extract to soak it in water so as to improve properties of cooked rice and a rice-flour processed product when ordinarily cooking rice or producing the rice flour processed product. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：待解决的问题：提供一种米饭的生产方法和一种米粉加工产品的制造方法，其包括使用便宜且安全的食品原料，以提高其米饭和米粉的生产性能产品。解决方案：用于制备米饭和米粉加工产品的方法包括使用叶柄菌（Grifola frondosa），叶柄菌（Grifola frondosa）粉末或叶柄菌（Grifola frondosa）提取物将其浸泡在水中以改善米饭和米粉的性质通常在饭饭或生产米粉加工产品时加工产品。版权所有（C）2007，JPO＆INPIT

3. 发明专利

JP2005143440A New amylase, microorganism capable of producing the amylase and method for producing the same 审中-公开
标题翻译：新型淀粉酶，生产淀粉酶的微生物及其生产方法
公开(公告)号：JP2005143440A
公开(公告)日：2005-06-09
申请号：JP2003388678
申请日：2003-11-19
申请人： Akita Prefecture , 秋田県
发明人： KANEKO TAKAHIRO , DAINO TOSHIHISA , DAIHISA NAGANORI
IPC分类号： C12N15/09 , C12N1/20 , C12N9/26 , C12R1/465
摘要： PROBLEM TO BE SOLVED: To provide a new amylase effective for preventing the contamination with sundry germ, free from the gelatinization of starch and active at 50-60°C which is a temperature range sufficiently controllable by the waste steam of a plant, and provide a microorganism capable of efficiently producing the amylase, and a method for the efficient production of the amylase with the microorganism. SOLUTION: This invention relates to the amylase derived from the genus Streptomyces and having a specific amino acid sequence, Streptomyces E-2248 strain having the productivity of the amylase and a method for the production of the amylase are also disclosed. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：提供一种新的淀粉酶，其有效防止各种细菌的污染，在50-60℃下无淀粉糊化和活性物质，其温度范围由植物的废蒸汽充分控制并且提供能够有效生产淀粉酶的微生物，以及用该微生物有效生产淀粉酶的方法。本发明涉及具有特异氨基酸序列的源自链霉菌属的淀粉酶，具有淀粉酶生产率的链霉菌E-2248菌株和淀粉酶生产方法。版权所有（C）2005，JPO＆NCIPI

4. 发明专利

JP2007236304A Method for regulating rice and packaged rice 审中-公开
标题翻译：用于调节米和包装米的方法
公开(公告)号：JP2007236304A
公开(公告)日：2007-09-20
申请号：JP2006064392
申请日：2006-03-09
申请人： Akita Prefecture , 秋田県
发明人： DAINO TOSHIHISA , KANEKO TAKAHIRO , DAIHISA NAGANORI
IPC分类号： A23L7/10
摘要： PROBLEM TO BE SOLVED: To provide a method for regulation by which rice improving a taste even by cooking without washing and dipping the rice is produced without using special mechanical equipment and to provide the regulated rice. SOLUTION: The method for regulation is carried out as follows. The rice is dipped in water in a short time, then drained and the rice grains are dipped in ethanol or hydrous ethanol or sprayed with the ethanol or hydrous ethanol. Water of the rice grains is replaced with the ethanol or hydrous ethanol. The ethanol is then removed to carry out drying and the rice grains with ≤16% moisture content are obtained. The object is achieved with the rice in which rice flour or rice starch or other rice, etc., is mixed in the rice regulated by the method. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种调节方法，其中即使通过烹饪而不进行洗涤和浸渍米也可提高米饭的味道，而不使用特殊的机械设备并提供调节米。
解决方案：调节方法如下进行。大米在短时间内浸在水中，然后排干，将米粒浸入乙醇或含水乙醇中或用乙醇或含水乙醇喷雾。水稻用乙醇或含水乙醇替代。然后除去乙醇进行干燥，得到含水率≤16％的米粒。其目的是通过米饭或大米淀粉或其他大米等在通过该方法调节的稻米中混合的稻米实现。版权所有（C）2007，JPO＆INPIT

5. 发明专利

JP2007020487A New gene, transformant given by using the same, and utilization of the same 审中-公开
标题翻译：新基因，使用它们的变体，以及其利用
公开(公告)号：JP2007020487A
公开(公告)日：2007-02-01
申请号：JP2005208480
申请日：2005-07-19
申请人： Akita Prefecture , 秋田県
发明人： KANEKO TAKAHIRO , DAINO TOSHIHISA , DAIHISA NAGANORI
IPC分类号： C12N15/09 , C12N1/19 , C12N9/30
摘要： PROBLEM TO BE SOLVED: To provide a means for efficiently and safely supplying an amylase which is a raw starch decomposing enzyme. SOLUTION: A Saccharomyces cerevisiae strain which highly expresses the amylase is obtained by isolating an amylase gene from a Streptomyces E-2248 strain by PCR, determining a base sequence of the enzyme gene, structuring a highly yeast-expressing vector containing the enzyme gene, and further structuring a transformant of Saccharomyces cerevisiae containing the vector. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种有效和安全地供应作为生淀粉分解酶的淀粉酶的方法。解决方案：通过PCR分离来自Streptomyces E-2248菌株的淀粉酶基因，测定酶基因的碱基序列，构建含有酶的高表达酵母的载体，获得高表达淀粉酶的酿酒酵母菌株基因，并进一步构建含有载体的酿酒酵母的转化体。版权所有（C）2007，JPO＆INPIT

6. 发明专利

JP2000041602A NOODLES UTILIZING COLORED GRAINS OR THE LIKE AS COLORING AGENT AND MANUFACTURE OF THE SAME 失效
公开(公告)号：JP2000041602A
公开(公告)日：2000-02-15
申请号：JP21143798
申请日：1998-07-27
申请人： AKITA PREFECTURE , BUSSAN NAKASEN KK
发明人： DAINO TOSHIHISA , KUMAGAI AKIRA , DAIHISA NAGANORI
IPC分类号： A23L5/41 , A23L7/109 , A23L1/16 , A23L1/272
摘要： PROBLEM TO BE SOLVED: To obtain noodles having stabilized tone, can be used as starch adhesive because of the increment of the gelatinized content, easily colored with rice powder and buckwheat flour by adding pH adjusted hot water to the colored grains or the like and grain flour for noodle, kneading, noodle making. SOLUTION: The subject noodle is obtained by adding 55 to 70% of the gross flour of hot water >=70 deg.C of pH 2 to 4 to the color concentration treated colored grain flour or the like and the grain flour for noodle, kneading and making noodle by a conventional process.

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