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

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

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

3. 发明专利

JP2006151843A Cathepsin k inhibitor and food imparted with the function of the inhibitor 审中-公开
标题翻译： CATHEPSIN K抑制剂和食品与抑制剂的功能有关
公开(公告)号：JP2006151843A
公开(公告)日：2006-06-15
申请号：JP2004342322
申请日：2004-11-26
申请人： Bourbon Corp , Shimada Kagaku Kogyo Kk , 島田化学工業株式会社 , 株式会社ブルボン
发明人： SHIMADA SEINOSUKE , AOYANAGI YOSHIKI , OGASAWARA TAKAAKI , YOSHIDA YASUSHI , SHINPO MASAO , MUROHASHI NAOTO
IPC分类号： C07K14/415 , A23L1/305 , A61K36/899 , A61K38/55 , A61P19/02 , A61P19/10 , A61P29/00 , A61P43/00 , C12N9/99 , C12N15/09
摘要： PROBLEM TO BE SOLVED: To provide a cathepsin K inhibitor having excellent safety and applicable to foods as well as medicines, and provide a composition or food usable for the treatment, prevention, etc., of diseases or conditions induced by the increase of bone loss or bone resorption. SOLUTION: The invention relates to a cathepsin K inhibitor containing a protein of a plant of the family Gramineae as an active component and to a composition or food containing a protein of a plant of the family Gramineae as an active component and usable for the treatment, prevention or amelioration of diseases or conditions which can be treated, prevented or ameliorated by the inhibition of cathepsin K. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：提供一种具有优异安全性且适用于食品和药物的组织蛋白酶K抑制剂，并且提供可用于治疗，预防等由增加引起的疾病或病症的组合物或食物的骨丢失或骨吸收。解决方案：本发明涉及一种组蛋白酶K抑制剂，其含有作为活性成分的禾本科家族植物的蛋白质，以及含有作为活性成分的禾本科植物蛋白质的组合物或食品，可用于治疗，预防或改善可通过抑制组织蛋白酶K治疗，预防或改善的疾病或病症。版权所有（C）2006，JPO＆NCIPI

4. 发明专利

JP2007145776A Method for producing protease inhibitor 审中-公开
标题翻译：生产蛋白酶抑制剂的方法
公开(公告)号：JP2007145776A
公开(公告)日：2007-06-14
申请号：JP2005344520
申请日：2005-11-29
申请人： Shimada Kagaku Kogyo Kk , 島田化学工業株式会社
发明人： SHIMADA SEINOSUKE , AOYANAGI YOSHIKI , OGASAWARA TAKAAKI
IPC分类号： C07K14/415 , A23L1/305 , A61K36/899 , A61K38/46 , A61P1/02 , C07K1/14 , C12N9/99
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a protease inhibitor that enables a protease-inhibitory protein to be easily and efficiently produced. SOLUTION: The method for producing the protease inhibitor comprises the step of making an alkali immersion of plant tissue such as Oryza sativa tissue and the step of obtaining a protein fraction from the plant tissue subjected to the alkali immersion. In this method, it is preferable that a 0.1-5% sodium hydroxide aqueous solution be used in the first step and the protein fraction be extracted with alcohol or an alcohol-containing aqueous solution or a pH4-8 aqueous solution in the second step. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：待解决的问题：提供一种蛋白酶抑制剂的制造方法，其能够容易且有效地制造蛋白酶抑制蛋白质。解决方案：用于制备蛋白酶抑制剂的方法包括制备植物组织如水稻组织的碱浸渍步骤和从进行碱浸渍的植物组织中获得蛋白质级分的步骤。在该方法中，优选在第一步中使用0.1-5％的氢氧化钠水溶液，并且在第二步中用醇或含醇水溶液或pH4-8水溶液萃取蛋白质级分。版权所有（C）2007，JPO＆INPIT

5. 发明专利

JP2002369657A Coating powder for bean confectionery, and method for producing bean confectionery using the same 审中-公开
标题翻译：用于BEAN CONFECTIONERY的涂覆粉末及使用该方法生产BEAN CONFECTIONERY的方法
公开(公告)号：JP2002369657A
公开(公告)日：2002-12-24
申请号：JP2001180685
申请日：2001-06-14
申请人： Shimada Kagaku Kogyo Kk , 島田化学工業株式会社
发明人： SHIMADA SEINOSUKE , OGASAWARA TAKAAKI
IPC分类号： A23G3/50 , A23G3/00
摘要： PROBLEM TO BE SOLVED: To provide coating powder for bean confectionery, with which bean confectionery having sufficient loaf volume and also soft palate feeling can be extremely easily obtained, and to provide a method for producing bean confectionery using the coating powder.
SOLUTION: The coating powder, preferably for bean confectionery, is characterized by containing pregelatinized non-glutinous rice starch and/or pregelatinized glutinous rice starch. The method for producing bean confectionery is characterized by using pregelatinized non-glutinous rice starch and/or pregelatinized glutinous rice starch as at least a part of the coating powder, wherein pregelatinized non-glutinous rice starch and/or pregelatinized glutinous starch are (is) substituted for a part or whole of rice-bran glue and/or pregelatinized waxy cornstarch.
COPYRIGHT: (C)2003,JPO
摘要翻译：要解决的问题：为了提供用于豆糕的涂料粉末，可以极其容易地获得具有足够的面包体积和柔软的腭感的豆糕，并且提供使用该涂层粉末制造豆腐的方法。解决方案：涂层粉末，优选用于豆糕，其特征在于含有预胶化的非糯米淀粉和/或预胶化的糯米淀粉。其特征在于，使用预胶化非糯米淀粉和/或预胶化糯米淀粉作为至少一部分涂料粉末，其中预胶化非糯米淀粉和/或预胶化糯淀粉为（is）取代了一部分或全部的米糠胶和/或预胶化的蜡质玉米淀粉。

6. 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.

7. 发明专利

JPH05176692A DEVIL'S-TONGUE PASTE CONTAINING STARCH 失效
公开(公告)号：JPH05176692A
公开(公告)日：1993-07-20
申请号：JP21485091
申请日：1991-05-20
申请人： SHIMADA KAGAKU KOGYO KK
发明人： SHIMADA SEINOSUKE
IPC分类号： A23L29/244 , A23L19/00 , C08L3/00 , C08L3/02
摘要： PURPOSE:To obtain the subject food capable of reducing water separation phenomena due to a change with time without changing the texture unique to devil's-tongue paste (KONNYAKU in Japanese), decreasing the ratio of cost by adding starch as an extending agent to the devil's-tongue paste. CONSTITUTION:The objective product is produced by heating and dissolving starch in water and mixing the resultant paste solution in a devil's-tongue solution containing refined flour of the devil's-tongue dissolved therein or suspending the starch in the devil's-tongue solution containing the refined flour dissolved therein and then processing the prepared raw material according to a conventional method. Mung bean starch, sago starch and glutinous rice starch are preferred as the starch.

8. 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

9. 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.

10. 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.

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