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1. 发明专利

JPH09299093A PRODUCTION OF ARABINOSE FROM BEET ARABINAN 失效
公开(公告)号：JPH09299093A
公开(公告)日：1997-11-25
申请号：JP14362496
申请日：1996-05-14
申请人： HOKKAIDO SUGAR CO
发明人： HIWATARI KAZUHISA , ISHIKAWA HIROSHI , SASAZUKA TADASHI , SHIBATA KAZUHIKO
IPC分类号： C12P19/14 , C12R1/125
摘要： PROBLEM TO BE SOLVED: To produce an arabinose having inhibiting activities against disaccharide hydrolases in high yield by hydrolyzing a beet arabinan at a high hydrolytic limit. SOLUTION: An inoculum of Bacillus subtilis capable of producing a beet arabinan hydrolase capable of hydrolyzing a beet arabinan at a high hydrolytic limit with a high potency is cultured to afford a beet arabinan hydrolase, which is then used to hydrolyze the beet arabinan and produce an arabinose.

2. 发明专利

JPH09238650A FOOD MATERIAL CONTAINING LARGE AMOUNT OF GAMMA-AMINOBUTYRIC ACID AND PRODUCTION OF THE SAME 失效
公开(公告)号：JPH09238650A
公开(公告)日：1997-09-16
申请号：JP7813096
申请日：1996-03-07
申请人： NAT FOOD RES , HOKKAIDO SUGAR CO
发明人： KOBAYASHI SHOICHI , TSUZUKI WAKAKO , YAMAMOTO KAZUKI , TSUSHIDA TOUJIROU , ISHIZUKA TADAYOSHI , HIWATARI KAZUHISA , MORIYA KAZUHITO , KANO SADAO
IPC分类号： A23L1/28 , A23L1/30 , A23L1/305 , A61K31/195 , A61K36/05 , A61K36/06 , A61P9/10 , A61P9/12 , A61P17/00 , A61P25/00 , A61P39/02
摘要： PROBLEM TO BE SOLVED: To obtain the subject food containing a large amount of γ- aminobutyric acid and excellent in flavor by simply in a large amount and effectively forming the γ-aminobutyric acid with effecting a yeast to glutamic acid and/or sodium glutamate. SOLUTION: This food material containing a large amount of γ-aminobutyric acid is produced by effecting a yeast to glutamic acid or sodium glutamate. As the yeast, a wine yeast, etc., are preferable, and also the use of an acetone- treated yeast is preferred. It is preferable to perform the above reaction by adding 10-20 fold yeast in weight to glutamic acid and/or sodium glutamate and reacting at pH4-6, at a temperature of 30-40 deg.C for 1-2hr. It is also preferable to add cyclodextrins, since the production rate of γ-aminobutyric acid is increased and also the yield is improved. It is preferable to add the cyclodextrins by 10-100vol.% based on the glutamic acid or sodium glutamate.

3. 发明专利

JPH07274948A NOVEL MICROORGANISM CAPABLE OF PRODUCING BETA-GLUCURONIDASE 失效
公开(公告)号：JPH07274948A
公开(公告)日：1995-10-24
申请号：JP9386294
申请日：1994-04-08
申请人： HOKKAIDO SUGAR CO
发明人： HIWATARI KAZUHISA , SASAZUKA TADASHI , ISHIKAWA HIROSHI , SUZUKI HIROSHI
IPC分类号： C12N9/42 , C12N1/20 , C12P15/00 , C12R1/38
摘要： PURPOSE:To obtain a novel mlcroorganlsm which belongs in Pseudomonas and is capable of producing f3-glucuronidase in a medium containing beet saponin and useful in the production of oleanollc acid with high stability in pH and temperature. CONSTITUTION:The mlcroorganlsm is Pseudomonas pauclmobllls H-3 (FERM-P 14074). Said microorganism is a kind of bacillus of 0.5 1.5m size, gram negative and mobile.

4. 发明专利

JPH07171426A RICE WASHING AGENT COMPOSITION AND RICE WASHING AGENT 失效
公开(公告)号：JPH07171426A
公开(公告)日：1995-07-11
申请号：JP7374394
申请日：1994-03-22
申请人： NIHON SURFACTANT KOGYO KK , NIKKO CHEMICALS , HOKKAIDO SUGAR CO
发明人： TABATA TAKEHITO , KOBATA YASUNORI , AKIMARU SANKUROU , HIWATARI KAZUHISA , ENDO AKIRA , SASAZUKA TADASHI
IPC分类号： B02B1/04 , C11D1/68
摘要： PURPOSE:To easily and sufficiently remove bran by rice washing operation with small force and small moisture content by incorporating at least >=1 kinds of polyhydric alcohol fatty acid esters consisting of satd. straight chain fatty acids into a compsn. for a rice washing agent, thereby forming the compsn. for the rice washing agent. CONSTITUTION:The bran at the time of rice washing is stuck on the surface of cleaned rice and needs be removed by washing before the rice is cooked. The compsn. for the rice washing agent is prepd. from a compsn. contg. at least >=1 kinds of saponin and/or polyhydric alcohol fatty acid esters. The polyhydric alcohol fatty acid esters consisting of >=12C fatty acids are used in terms of their particularly excellent surface active performance, i.e., washing capacity. The polyhydric alcohol fatty acid esters consisting of

5. 发明专利

JPH10234400A PRODUCTION OF BEET SUGAR 失效
公开(公告)号：JPH10234400A
公开(公告)日：1998-09-08
申请号：JP4570397
申请日：1997-02-28
申请人： HOKKAIDO SUGAR CO
发明人： ENDO AKIRA , NISHI SADAMU , HIWATARI KAZUHISA , MORIYA KAZUHITO
IPC分类号： C13B20/16 , B01D61/14 , C13D3/16
摘要： PROBLEM TO BE SOLVED: To remove impurities in high efficiency and obtain beet sugar by permeating an impurity-containing leachate obtained by subjecting beet to warm water treatment through an ultrafiltration membrane, etc., to remove the impurity component and subjecting the treated liquid to desalting treatment, decoloring treatment and condensation treatment. SOLUTION: In a method for producing beet sugar by treating beet with warm water to produce a sugar content-containing leachate containing impurities, removing an impurity component from the leachate and further, subjecting the treated liquid to liquid purification treatment including desalting treatment, decoloring treatment and condensation treatment, removal of the impurity component from the leachate is carried out by permeating the leachate through an ultrafiltration membrane or a microfiltration membrane and the permeated liquid is passed through a strongly acidic resin and a weakly basic resin and further, the liquid is alkalized by adding caustic alkali thereto and then, heat- treated so as to decompose the reducing sugar therein. Thereby, impurities such as the reducing sugar and pigment are removed in high efficiency to provide the objective beet sugar.

6. 发明专利

JPH09263573A PRODUCTION OF THEANINE 失效
公开(公告)号：JPH09263573A
公开(公告)日：1997-10-07
申请号：JP9946796
申请日：1996-03-29
申请人： NAT FOOD RES , HOKKAIDO SUGAR CO
发明人： KOBAYASHI SHOICHI , TSUZUKI WAKAKO , YAMAMOTO KAZUKI , TSUSHIDA TOUJIROU , ISHIZUKA TADAYOSHI , HIWATARI KAZUHISA , MORIYA KAZUHITO , KANO SADAO
IPC分类号： C07C231/08 , C07C231/14 , C07C237/06
摘要： PROBLEM TO BE SOLVED: To simply and efficiently obtain theanine as a main component of flavor of green tea, useful for a nutritious food, taste improvement, etc., by reacting pyroglutamic acid, sodium pyroglutamate, etc., with an ethylamine under an alkali condition. SOLUTION: Pyroglutamic acid and/or sodium pyroglutamate is reacted with a solution of an ethylamine hydrochloride and/or ethylamine under an alkali condition of pH 10-13 in the presence of cyclodextrin of 1-10 times as much as pyroglutamic acid and/or sodium pyroglutamate etc., with an ethylamine in an aqueous medium in a closed container at 65 deg.C for two days under stirring to simply and efficiently give the subjective theanine (L-γ- glutamylethyamide) as a main component of flavor of green tea, useful for producing a nutritious food by mixing with various foods, taste improvement, etc.

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