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1. 发明专利

JP2006333792A Composition for preventing oxidation of highly unsaturated fatty-acid food and method for preventing oxidation by using the same 审中-公开
标题翻译：用于防止高度不饱和脂肪酸食物氧化的组合物和使用其来预防氧化的方法
公开(公告)号：JP2006333792A
公开(公告)日：2006-12-14
申请号：JP2005163320
申请日：2005-06-02
申请人： Ikeda Shokken Kk , 池田食研株式会社
发明人： ODA KEIICHI , SATO FUMI , SONODA TADAMICHI
IPC分类号： A23L3/3544 , C09K15/06 , C09K15/34 , C11B5/00
摘要： PROBLEM TO BE SOLVED: To provide a composition for preventing oxidation of a highly unsaturated fatty acid-containing food and the highly unsaturated fatty acid-containing food having high oxidation stability.
SOLUTION: The present invention provides a composition having antioxidant effect by adding it to oil and fat food , namely, an antioxidant composition for foods composed of a combination of α-lipoic acid and vitamin C, and also provides a highly unsaturated fatty acid-containing food containing the antioxidant composition for foods, being stable to oxidation and excellent in taste. The present invention further provides a composition for prevention of oxidation of the highly unsaturated fatty acid-containing food containing at least 0.0025-1.25 wt.% lipoic acid and 0.025-1.25 wt.% vitamin C based on highly unsaturated fatty acid content in the highly unsaturated fatty acid-containing food.
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：待解决的问题：提供一种防止含高度不饱和脂肪酸的食品和具有高氧化稳定性的高度不饱和脂肪酸的食品的氧化的组合物。解决方案：本发明提供一种通过将其添加到油脂食品中而具有抗氧化作用的组合物，即由α-硫辛酸和维生素C的组合组成的食品用抗氧化剂组合物，并且还提供高度不饱和脂肪酸含有食品抗氧化剂组合物的含酸食品，对氧化稳定，味道优良。本发明还提供了一种用于防止含有高度不饱和脂肪酸的食品的氧化的组合物，其含有至少0.0025-1.25重量％的硫辛酸和0.025-1.25重量％的维生素C，基于高度不饱和脂肪酸含量不饱和脂肪酸的食物。版权所有（C）2007，JPO＆INPIT

2. 发明专利

JP2006333791A Antioxidant for food and dried food containing the same antioxidant 审中-公开
标题翻译：含有相同抗氧化剂的食品和干燥食品的抗氧化剂
公开(公告)号：JP2006333791A
公开(公告)日：2006-12-14
申请号：JP2005163318
申请日：2005-06-02
申请人： Ikeda Shokken Kk , 池田食研株式会社
发明人： SATO FUMI , ODA KEIICHI , TERAKAWA HIDEMI , SONODA TADAMICHI
IPC分类号： A23L3/3535 , A23B4/03 , A23B4/033 , A23B4/037 , A23B7/02 , A23L3/3544 , C09K15/12
摘要： PROBLEM TO BE SOLVED: To provide an antioxidant for foods and a dried food having high oxidation stability during storage. SOLUTION: The present invention provides an antioxidant for foods composed of a composition imparting antioxidative effect by adding to dried food, particularly α-lipoic acid alone or α-lipoic acid and vitamin C and/or vitamin E and/or lecithin, namely one or substance selected from vitamin C, vitamin E and lecithin, and lipoic acid. The present invention also provides the dried food having high oxidation stability by adding the antioxidant for foods to raw materials when producing the dried food. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：为食品提供抗氧化剂和在储存期间具有高氧化稳定性的干燥食品。解决方案：本发明提供一种食品抗氧化剂，其通过向干燥食品，特别是单独的α-硫辛酸或α-硫辛酸，维生素C和/或维生素E和/或卵磷脂中加入赋予抗氧化作用的组合物，即选自维生素C，维生素E和卵磷脂的一种或物质，以及硫辛酸。本发明还提供了当生产干燥食品时，通过向食品添加抗氧化剂，提供具有高氧化稳定性的干燥食品。版权所有（C）2007，JPO＆INPIT

3. 发明专利

JP2007189906A Peptidase and method of using the same 审中-公开
标题翻译：肽类及其使用方法
公开(公告)号：JP2007189906A
公开(公告)日：2007-08-02
申请号：JP2006008345
申请日：2006-01-17
申请人： Ikeda Shokken Kk , 池田食研株式会社
发明人： ODA KEIICHI , SANADA KOICHI
IPC分类号： C12N9/54 , A01M25/00 , B09B3/00 , C12N1/20
摘要： PROBLEM TO BE SOLVED: To provide a required new method for decomposing or reducing volume in a good efficiency in the case that jelly fishes invade a water intake of a plant utilizing sea water such as a power generating plant, etc., and fishery facilities, and become a large amount of hardly treatable waste materials, and also a required method for exterminating the jelly fishes, enabling the prevention of the invasion by the jelly fish.
SOLUTION: This peptidase and the method for using the same aiming at the decomposition or reduction of volume of the jelly fishes becoming hardly treatable waste materials is provided by treating them with the peptidase classified to EC 3.4, preferably the peptidase produced by Bacillus sp. 97001 strain or its similar enzyme so as to make the final treatment of the jelly fishes becoming the hardly treatable waste materials easy.
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：为了提供一种在果冻利用诸如发电厂等的海水侵入植物的水分的情况下以高效率分解或减少体积的所需新方法，以及渔业设施，成为大量难以处理的废料，也是灭冻果汁所需的方法，可防止果冻鱼入侵。解决方案：通过用分类为EC 3.4的肽酶（优选由芽孢杆菌产生的肽酶）处理它们来提供该肽酶及其用于分解或减少果冻鱼体积变得难以处理的废物的方法 SP。 97001菌株或其类似的酶，以使得果冻鱼的最终处理变得难以处理的废物容易。版权所有（C）2007，JPO＆INPIT

4. 发明专利

JP2002069475A METHOD OF MANUFACTURING OIL AND FAT CONTAINING HIGH PERCENTAGE OF DOCOSAHEXAENOIC ACID 失效
公开(公告)号：JP2002069475A
公开(公告)日：2002-03-08
申请号：JP2000253835
申请日：2000-08-24
申请人： IKEDA SHOKKEN KK
发明人： ODA KEIICHI , SATO FUMI , NORINOBU SEIJI , MANSO MITSUMASA
IPC分类号： C12P7/64 , C11B1/02 , C11B3/02 , C11B3/10 , C11B3/12 , C11C1/04
摘要： PROBLEM TO BE SOLVED: To provide a method of manufacturing oils and fats containing a high percentage of docosahexaenoic acid which enables high quality oils and fats with high content of DHA to be obtained from bonito oil or tuna oil at a high yield and a low cost. SOLUTION: Oils and fats which contain docosahexaenoic acid >=40 wt.% and of which the color, the anisidine value and the odor are improved are obtained by hydrolyzing bonito oil or tuna oil as raw material with use of lipase under the condition that the reaction temperature is 30-35 deg.C and the reaction time is 15-25 hour, eliminating water, enzyme protein or the like from the reaction system after the reaction is over and then processing the product by deoxidation, decoloration and deodorization.

5. 发明专利

JP2003261897A PRODUCTION METHOD FOR FATS AND OILS 审中-公开
公开(公告)号：JP2003261897A
公开(公告)日：2003-09-19
申请号：JP2002064280
申请日：2002-03-08
申请人： IKEDA SHOKKEN KK
发明人： MATSUEDA SHOJI , ODA KEIICHI , MATSUI YOSHIMI , MANSO MITSUMASA
IPC分类号： C12P7/64 , C11C3/02 , C11C3/10
摘要： PROBLEM TO BE SOLVED: To provide a novel method for producing fats and oils wherein glycerin is reacted with a glycerin-reactive component containing a fatty acid or a fatty acid-lower alcohol ester and other glycerin-reactive substance with the proviso that the amount of the glycerin-reactive component is smaller than its stoichiometric amount, thus simplifying the process and producing glyceride- containing fats and oils in a higher yield than by a conventional method; and glyceride-containing fats and oils produced by the novel method. SOLUTION: The method for producing glyceride-containing fats and oils comprises reacting glycerin with a glycerin-reactive component containing a fatty acid or a fatty acid-lower alcohol ester and other glycerin-reactive substance with the proviso that the amount of the glycerin-reactive component is smaller than its stoichiometric amount. COPYRIGHT: (C)2003,JPO

6. 发明专利

JP2002080887A METHOD FOR MANUFACTURING DOCOSAPENTAENOIC ACID-HAVING GLYCERIDE 失效
公开(公告)号：JP2002080887A
公开(公告)日：2002-03-22
申请号：JP2000266569
申请日：2000-09-04
申请人： SPIRULINA BIOLOG LAB LTD , KOYO FINE CHEMICAL KK , IKEDA SHOKKEN KK
发明人： KODO YASUMASA , NISHIGAKI HIROSHI , OTA YASUAKI , ODA KEIICHI , MATSUEDA SHOJI
IPC分类号： C12P7/64 , C11B3/00 , C11B7/00 , C11C3/00
摘要： PROBLEM TO BE SOLVED: To provide a method for manufacturing docosapentaenoic acid-having glyceride which can manufacture DPA in the form of a glyceride at a good yield and at a low cost without a complicated process to take. SOLUTION: The method for manufacturing docosapentaenoic acid-having glyceride comprises using seal oil or salmon oil containing docosapentaenoic acid at 3% or more as the raw material and hydrolyzing selectively with lipase to concentrate the DPA to a higher purity efficiently.

7. 发明专利

JP2001354991A PURIFICATION PROCESS FOR HIGHLY UNSATURATED FATTY ACID- CONTAINING OIL AND FAT 失效
公开(公告)号：JP2001354991A
公开(公告)日：2001-12-25
申请号：JP2000174882
申请日：2000-06-12
申请人： IKEDA SHOKKEN KK
发明人： NORINOBU SEIJI , ODA KEIICHI , MANSO MITSUMASA
IPC分类号： C11B3/00 , C11B1/10 , C11B7/00
摘要： PROBLEM TO BE SOLVED: To provide a process for purifying highly unsaturated fatty acid- containing oils and fats which may efficiently reduce free fatty acids, aldehyde- containing carbonyl compounds, pigment components and odor components of the highly unsaturated fatty acid-containing oils and fats. SOLUTION: When obtaining highly unsaturated fatty acid-containing oils and fats with reduced levels of free acids, free fatty acids, aldehyde-containing carbonyl compounds, pigment components and odor components, carbon dioxide in a supercritical state is brought into contact with the raw material oils and fats inside an extraction tank or an extraction tower to separate free fatty acids, aldehyde-containing carbonyl compounds, pigment components and odor components as fractions or residues from the highly unsaturated fatty acid- containing oils and fats.

8. 发明专利

JP2002146382A METHOD OF PRODUCING GAMMA-LINOLENIC ACID-ENRICHED FAT AND OIL 失效
公开(公告)号：JP2002146382A
公开(公告)日：2002-05-22
申请号：JP2000347746
申请日：2000-11-15
申请人： IKEDA SHOKKEN KK
发明人： ODA KEIICHI , MANSO MITSUMASA
IPC分类号： A23D9/007 , A61K31/202 , A61P3/10 , A61P9/12 , A61P29/00 , C11B3/02 , C12P7/64
摘要： PROBLEM TO BE SOLVED: To provide a method of producing γ-linolenic acid-enriched fat and oil in which the γ-linolenic acid is efficiently concentrated in the form of glyceride while the content of linoleic acid is decreased less than the content of the γ-linolenic acid. SOLUTION: A fat and oil mixture mainly including oleic acid is mixed with a fat and oil including γ-linolenic acid and the resultant fat and oil mixture is used as a starting material. The starting fat and oil mixture is hydrolyzed with lipase and the free fatty acids formed by the hydrolysis is removed to obtain the objective γ-linolenic acid-enriched fat and oil in which the content of linolenic acid does not exceed that of the γ-linolenic acid. Finally the γ- linolenic acid-enriched fat and oil product is purified.

9. 发明专利

JPH11225696A PRODUCTION OF FERMENTED SOYBEAN FOOD 失效
公开(公告)号：JPH11225696A
公开(公告)日：1999-08-24
申请号：JP2961798
申请日：1998-02-12
申请人： IKEDA SHOKKEN KK
发明人： NISHIOKA KATSUYUKI , ODA KEIICHI
IPC分类号： A23L11/00 , A23L11/20 , C12N1/14 , C12R1/845 , A23L1/20 , A23L1/202
摘要： PROBLEM TO BE SOLVED: To obtain a fermented soybean food not generating black spores, having 1 white brilliant appearance, having excellent block strength, physiological activity and quality and useful for health, etc., by roasting soybeans of raw material, adding the spores of a mold belonging to the genus Rhizopus to the roasted soybeans and subsequently fermenting the soybeans. SOLUTION: This method for producing a fermented soybean food comprises roasting soybeans of raw material, immersing the roasted soybeans of raw material in a diluted acid solution, adding the spores of a mold belonging to the genus Rhizopus to the swollen soybeans, gradually reducing the concentration of oxygen, fermenting the soybeans in an oxygen concentration of

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