专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

21. 发明申请

US20090155239A1 Novel Protease, Microorganism Producing the Same, and Application Thereof 审中-公开
标题翻译：新型蛋白酶，微生物生产及其应用
公开(公告)号：US20090155239A1
公开(公告)日：2009-06-18
申请号：US11909174
申请日：2006-03-22
申请人： Takumi Nakamura
发明人： Takumi Nakamura
IPC分类号： A61K38/48 , C12N9/50 , C12N9/58 , C07K14/37 , A23L1/48 , A61P9/00 , C12N15/31 , C12N15/80 , C12N1/15
CPC分类号： C12N9/58 , A23L5/00 , A23L7/00 , A23L11/09 , A23L29/06 , A23L31/00 , A23L33/17 , A61K38/00 , C12R1/77
摘要： An object of the present invention are to provide a protease that is stable in a wide pH range from acidic to alkaline, and that has excellent thrombolytic activity; a protease-producing microorganism that produces the above protease; and a process for producing the protease.By culturing a novel filamentous fungus belonging to the genus Fusarium (Fusarium sp. strain BLB), a protease that is stable in a wide pH range from acidic to alkaline and that has excellent thrombolytic activity, is formed and accumulated in the culture medium, and recovered.
摘要翻译：本发明的目的是提供一种在从酸性到碱性的宽pH范围内稳定且具有优异溶血活性的蛋白酶; 产生上述蛋白酶的产生蛋白酶的微生物; 以及生产蛋白酶的方法。通过培养属于镰刀菌属（Fusarium sp。菌株BLB）的新型丝状真菌，在酸性至碱性宽的pH范围内稳定且具有优异的溶栓活性的蛋白酶在培养基中形成并积累，恢复。

22. 发明授权

US07514109B2 Method for producing koji of hot pepper paste (gochujang) with reduced hotness, koji produced by the method, and hot pepper paste prepared from the koji 有权
标题翻译：用该方法生产的辣椒糊（gochujang），由该方法生产的曲，和由曲曲制备的辣椒糊的方法
公开(公告)号：US07514109B2
公开(公告)日：2009-04-07
申请号：US10411751
申请日：2003-04-10
申请人： Seung Jin Lee , Min Su Han , Yeong Il Chang
发明人： Seung Jin Lee , Min Su Han , Yeong Il Chang
IPC分类号： A23L1/22 , A23K1/00
CPC分类号： A23L27/10 , A23L7/104 , A23L11/09 , A23L11/37
摘要： A method for producing a koji of a hot pepper paste with reduced capsaicin and/or dihydrocapsaicin content through action of enzymes secreted from a koji fungus includes adding a koji fungus to starting material for preparation of koji of hot pepper paste, and adding a predetermined amount of hot peppers one or more times to the material during the cultivating step performed by enzymes secreted from the koji fungus. The method can reduce the hotness of a hot pepper paste, while maintaining the intrinsic colors of traditional hot pepper pastes. Accordingly, it is possible to prepare various hot pepper paste products satisfying customer's diverse needs.
摘要翻译：通过从曲木真菌分泌的酶的作用产生辣椒素和/或二氢辣椒素含量降低的辣椒糊的曲的方法包括将曲霉真菌添加到用于制备辣椒酱的曲的原料中，并加入预定量的辣椒一次或多次，由从曲木真菌分泌的酶进行的培养步骤中的材料。该方法可以降低辣椒酱的热度，同时保持传统辣椒酱的固有颜色。因此，可以制备满足顾客多种需求的各种辣椒糊产品。

23. 发明申请

US20050095335A1 Method for producing granulated bean paste, or "miso" 有权
标题翻译：生产粒状豆浆的方法或“味噌”
公开(公告)号：US20050095335A1
公开(公告)日：2005-05-05
申请号：US10979140
申请日：2004-11-03
申请人： Kenji Abo
发明人： Kenji Abo
IPC分类号： A23L1/202 , A23L1/00 , A23L1/20 , A23P1/00
CPC分类号： A23L11/09 , A23L11/07 , A23P10/25
摘要： The present invention is directed to a method for production of granulated bean paste or “miso”, wherein uncooked bean paste material is extruded in the form of string by means of an extrusion-granulator into a space held in vacuum condition of an order of several hundred pascals (Pa). Then, in order for this material to be desiccated under the vacuum, it is subjected to semi-dried state with a low moisture content, which enables the starting bean paste material to retain its plasticity. This semi-drying of the bean paste material is sufficiently conducted so as to adequately regulate homogeneity and uniformity of the water content in the semi-dried bean paste material in a manner not to cause deterioration in the material quality. In order to secure the good quality of the bean paste material, the method of producing the granulated bean paste according to the present invention comprises: a first step of subjecting the starting material bean paste to semi-dried state by means of a vacuum freeze-dryer to enable the bean paste material to retain its low moisture content to its plastic limit; a second step of charging this semi-dried bean paste material in a isothermal chamber to homogenize the water content therein at a temperature in the range of from 15° C. to 20° C. for a period of a few days; and a third step of extruding the semi-dried bean paste material with its water content being homogenized into an extruding chamber maintained at a predetermined degree of vacuum, by means of an extrusion-granulator, and then cutting and breaking the bean paste material as extruded into the extrusion chamber to obtain fine particles of granulated bean paste by means of a cutting knife disposed in the extruding chamber, and rotating at a high speed.
摘要翻译：本发明涉及一种生产粒状豆浆或“味噌”的方法，其中将未煮过的豆酱料通过挤压造粒机以串的形式挤出到保持在几个数量级的真空条件下的空间中百帕斯卡（Pa）。然后，为了使该材料在真空下干燥，以低水分含量进行半干燥状态，使原料豆浆料保持其可塑性。充分进行豆浆材料的半干燥，以便不会使材料质量下降的方式适当地调节半干豆浆材料中的水分含量的均匀性和均匀性。为了确保豆浆材料的质量，本发明的造粒豆浆的制造方法包括：第一工序，通过真空冷冻干燥处理原料豆浆半干燥状态，干燥器使豆酱材料保持其低含水量至其塑料极限; 将这种半干豆浆材料装入等温室中以在15℃至20℃的温度范围内使其中的水含量均化数周的第二步骤; 并且通过挤出造粒机将其含水量均匀化成保持在预定真空度的挤出室中的半干豆浆材料挤出的第三步骤，然后将挤出的豆酱料料挤出进入挤出室，通过设置在挤出室中的切割刀获得细粒的粒状豆浆，并以高速旋转。

24. 发明申请

US20050031766A1 Miso with good flavor containing high amount of isoflavone compounds 审中-公开
标题翻译：含有大量异黄酮化合物的味道很好
公开(公告)号：US20050031766A1
公开(公告)日：2005-02-10
申请号：US10873236
申请日：2004-06-23
申请人： Noriyoshi Ichijo , Takehiro Nishida , Masayuki Arii , Akio Obata
发明人： Noriyoshi Ichijo , Takehiro Nishida , Masayuki Arii , Akio Obata
IPC分类号： A23L5/20 , A23L11/00 , A21D2/00
CPC分类号： A23L11/09 , A23L5/20 , A23V2002/00 , A23V2200/15 , A23V2250/2116
摘要： The purpose of the present invention is to obtain miso with good flavor containing large quantities of isoflavone compounds, which has decreased bitter taste derived from the isoflavone. The present invention relates to miso with good flavor containing large quantities of isoflavone compounds, which is produced by adding 0.1% to 5.0% (W/W) isoflavone compounds (e.g., genistin, daidzin, and glycitin, and aglycons of these compounds including genistein, daidzein, glycitein, and the like) and dried and fermented fish such as dried bonito or boiled-dried fish or a treated product thereof (e.g., a hot water extract of dried and fermented fish or an alcohol extract of dried and fermented fish) to miso, and relates to a method for producing the same.
摘要翻译：本发明的目的是获得含有大量异黄酮化合物的味道良好的口味，其异黄酮的苦味降低。本发明涉及含有大量异黄酮化合物的味道良好的味噌，其通过加入0.1％至5.0％（W / W）异黄酮化合物（例如，染料木黄酮，黄豆苷苷和大豆蛋白以及包括染料木黄酮的这些化合物的糖苷酸），黄豆苷原，黄豆黄素等）和干燥的发ed鱼如干bon鱼或煮熟的鱼或其经处理的产品（例如干燥和发酵的鱼的热水提取物或干燥和发酵的鱼的醇提取物）并且涉及其制造方法。

25. 发明授权

US06849281B2 Food product suitable for reducing low density lipoprotein cholesterol levels 失效
标题翻译：适合降低低密度脂蛋白胆固醇水平的食品
公开(公告)号：US06849281B2
公开(公告)日：2005-02-01
申请号：US10072580
申请日：2002-02-08
申请人： Janos Bodor , Gijsbertus Johannes Van Oorschot , Mario Jorge Santos Da Silvo , Eelko Gerben Ter Schure , Elke A. Trautwein
发明人： Janos Bodor , Gijsbertus Johannes Van Oorschot , Mario Jorge Santos Da Silvo , Eelko Gerben Ter Schure , Elke A. Trautwein
IPC分类号： A23C9/13 , A23C21/02 , A23D7/005 , A23G9/32 , A23G9/38 , A23L1/164 , A23L1/20 , A23L1/29 , A23L1/30 , A23L1/305 , A23L1/308 , A23L1/314 , A23L1/317 , A61K31/352 , C12P17/06 , C12N1/14 , C12P1/02
CPC分类号： A23G9/38 , A23C9/1315 , A23C21/026 , A23D7/0056 , A23L7/126 , A23L11/09 , A23L13/424 , A23L13/46 , A23L13/65 , A23L33/10 , A23L33/105 , A23L33/11 , A23L33/185 , A23V2002/00 , A61K31/352 , A61K36/48 , C12P17/06 , A61K2300/00 , A23V2250/2116
摘要： A food product suitable for reducing low density lipoprotein cholesterol levels comprising an amount of soy protein of at least 5 grams per average serving and at least 5 mg/kg statins is described. Preferably the food product comprises a fermented soy ingredient.
摘要翻译：描述了适合于降低低密度脂蛋白胆固醇水平的食品，其含有至少5克每平均服用量和至少5mg / kg他汀类的大豆蛋白量。优选地，食品包含发酵大豆成分。

26. 发明申请

US20050008733A1 Method for making fermented food and fermented food made thereby having suppressive effect against helicobactor-pylori and food-poisoning bacillus 审中-公开
标题翻译：制造发酵食品和发酵食品的方法由此对幽门螺杆菌和食物中毒杆菌具有抑制作用
公开(公告)号：US20050008733A1
公开(公告)日：2005-01-13
申请号：US10496603
申请日：2002-12-20
申请人： Hee-kyong Bae , Jong-wook Son , Jin-hee Lee , Jae-kag Lim
发明人： Hee-kyong Bae , Jong-wook Son , Jin-hee Lee , Jae-kag Lim
IPC分类号： A23L1/212 , A23C9/123 , A23L1/00 , A23L1/03 , A23L1/105 , A23L1/20 , A23L1/30 , A23K1/00
CPC分类号： A23L33/135 , A23L7/104 , A23L11/09 , A23L29/065 , A23Y2220/00 , A23Y2240/00 , A23Y2300/00
摘要： The present invention related to a method for preparing fermented food having suppressive effect against Helicobactor-pylori and food-poisoning bacillus that comprises the steps of inoculating lactic ferments into the food, wherein said lactic ferments is selected from the group consisting of Lactobacillus genus, Bifidobacterium genus, Streptococus genus and the mixture thereof, and said food is selected from the group consisting of grain, fruit, vegetables and their mixture; and incubating said inoculated mixture at 15-35° C. for 12˜48 hours.
摘要翻译：本发明涉及一种制备对幽门螺杆菌和食物中毒芽孢杆菌具有抑制作用的发酵食品的方法，该方法包括以下步骤：将乳酸发酵物接种到食物中，其中所述乳酸发酵物选自乳杆菌属，双歧杆菌属，链球菌属及其混合物，所述食物选自谷物，水果，蔬菜及其混合物; 并将所述接种的混合物在15-35℃下孵育12〜48小时。

27. 发明申请

US20040209841A1 Association compound of trehalose or maltitol with metal ion compound 有权
标题翻译：海藻糖或麦芽糖醇与金属离子化合物的联合化合物
公开(公告)号：US20040209841A1
公开(公告)日：2004-10-21
申请号：US10486328
申请日：2004-02-10
发明人： Kazuyuki Oku , Michio Kubota , Shigeharu Fukuda , Toshio Miyake
IPC分类号： A61K031/7012
CPC分类号： A61K8/345 , A23C11/103 , A23C20/025 , A23K20/163 , A23K20/24 , A23K20/30 , A23L2/52 , A23L5/00 , A23L5/19 , A23L5/27 , A23L11/09 , A23L11/34 , A23L23/00 , A23L27/40 , A23L27/50 , A23L27/86 , A23L29/274 , A23L29/30 , A23L29/37 , A23L33/16 , A23P20/20 , A23V2002/00 , A61K8/19 , A61K8/60 , A61K31/7012 , A61Q11/00 , A61Q19/00 , A61Q19/02 , A61Q19/10 , C07H3/04 , C07H15/04 , C07H23/00 , A23V2250/636 , A23V2250/6416 , A23V2250/1578 , A23V2250/7056 , A23V2250/708 , A23V2250/161 , A23V2250/1612
摘要： The object of the present invention is to provide a composition of metal ion compound whose inherent and unsatisfactory properties for its industrial application such as deliquescence, reducing power, oxidizing power, low solubility in water, etc., are improved; and their preparation and uses. The present invention solves the above object by providing an associate of trehalose or maltitol and a metal ion compound or bittern component, and their preparation and uses.
摘要翻译：本发明的目的是提供一种金属离子化合物的组合物，它的工业应用的固有和不令人满意的性质如潮解，还原能力，氧化能力，在水中的低溶解度等都得到改善; 及其准备和使用。本发明通过提供海藻糖或麦芽糖醇和金属离子化合物或卤水组分的缔合物及其制备和用途来解决上述目的。

28. 发明申请

US20040166198A1 Process for the manufacture of a fermented health-promoting product 审中-公开
标题翻译：用于制造发酵健康促进产品的方法
公开(公告)号：US20040166198A1
公开(公告)日：2004-08-26
申请号：US10475985
申请日：2004-04-14
发明人： Jeroen Lucas Kiers , Martinus Johannes Robertus Nout , Franciscus Maria Rombouts
IPC分类号： A23K001/00
CPC分类号： C12P1/02 , A23L11/09 , A23L11/37 , A23L33/105 , A23L33/14 , A61K36/00 , A61K36/06 , A61K38/47 , C12N1/14 , A61K2300/00
摘要： The present invention relates to a process that yields a product that can suitably be used in the treatment and prevention of diarrhea without giving rise to any undesirable side-effects. The invention is based on the discovery that aqueous fractions obtained from the fermentation of certain plant materials with fungi, may effectively be used to prevent, manage and/or treat diarrhea. Thus, in one aspect, the invention relates to a process for the manufacture of a health promoting product, said process comprising the subsequent steps of: a) preparing a substrate containing from 30 to 60 wt. % dry matter of which at least 50 wt. % is derived from a plant material selected from legume, pulses, fruit, nuts, beans, seeds, grain, tubers and mixtures thereof, said substrate containing between 7.5 and 70% protein, between 20 and 67% carbohydrates and less than 40% lipids by weight of dry matter, b) inoculating said substrate with a specified fungus, c) allowing the fungus to ferment the substrate for at least 6 hours at a temperature in excess of 25null C., d) isolating an aqueous fraction from the fermentate so obtained, e) drying said aqueous fraction so as to obtain a powder which expresses at least 10 U/g of protease activity. Another aspect of the present invention relates to a composition for use in a method of treating diarrhea, wherein said method comprises administering an effective amount of a powder obtained by the process as described above.
摘要翻译：本发明涉及产生可适当地用于治疗和预防腹泻而不引起任何不希望的副作用的产品的方法。本发明基于以下发现，即从某些植物材料与真菌的发酵获得的水分可以有效地用于预防，治疗和/或治疗腹泻。因此，一方面，本发明涉及一种用于制造健康促进产品的方法，所述方法包括随后的步骤：a）制备含有30至60重量％其干物质的至少50重量％％来自选自豆科植物，豆类，水果，坚果，豆类，种子，谷物，块茎及其混合物的植物材料，所述底物含有7.5至70％的蛋白质，20至67％的碳水化合物和小于40％的脂质重量的干物质，b）用特定的真菌接种所述底物，c）使真菌在超过25℃的温度下将底物发酵至少6小时，d）从发酵液中分离出含水部分 e）干燥所述含水级分以得到表达至少10U / g蛋白酶活性的粉末。本发明的另一方面涉及用于治疗腹泻的方法的组合物，其中所述方法包括施用有效量的通过上述方法获得的粉末。

29. 发明申请

US20040126478A1 Method of preparing freeze dried bean paste 审中-公开
标题翻译：冷冻干燥豆浆的制备方法
公开(公告)号：US20040126478A1
公开(公告)日：2004-07-01
申请号：US10734036
申请日：2003-12-11
申请人： Nagatanien Co., LTD.
发明人： Michimasa Kumagai
IPC分类号： A23C001/06
CPC分类号： A23L11/09
摘要： Water-thinned bean paste is chilled and non-fluidized, and the solidified bean paste is loaded into an air-permeable container, where the non-fluidized bean paste is freeze-dried and thus the water content is sublimed or evaporated from the entire surface of the bean paste. With the freeze-dried bean paste manufacturing method, a freeze-dried bean paste can be manufacture without requiring special facilities or an additive, at a low drying cost, and thus manufactured paste has an excellent flavor and taste and a high solubility to hot water even in a coarse block shape after being dried.
摘要翻译：将水稀释的豆浆冷却并且不流化，将固化的豆酱装入透气性容器中，其中非流化豆浆被冷冻干燥，因此水分从整个表面升华或蒸发的豆浆。通过冷冻干燥豆浆的制造方法，可以制造冷冻干燥的豆浆，而不需要特殊的设备或添加剂，以低的干燥成本，因此制造的糊具有优异的风味和味道以及对热水的高溶解度即使是干燥后的粗块形状。

30. 发明申请

US20010024669A1 Process for the preparation of a vegetable yogurt 审中-公开
标题翻译：制作蔬菜酸奶的方法
公开(公告)号：US20010024669A1
公开(公告)日：2001-09-27
申请号：US09809763
申请日：2001-03-15
发明人： Remo Zuccato
IPC分类号： A23C021/00
CPC分类号： A23L19/09 , A23L11/09
摘要： The process allows the production of a vegetable yogurt formed by fermentation of vegetable products such as green vegetables and fruits under the action of lactic bacteria. The fermentation involves a first phase of preparation of the vegetable substrate, during which the green vegetables and/or fruit are ground, then water is added to obtain a creamy or liquid product. Then pasteurization is carried out. Afterwards the cultures of lactic bacteria are inoculated whereby the fermentation step is carried out at a variable temperature depending on the strain being used. After the pH reaches a value of about 3.8-4.5 fragrances and/or thickening agents, fruit puree, or fruit in small pieces or cereals are added and subsequently the product is packaged. The product made by the process of this application is part of the invention.
摘要翻译：该方法允许在乳酸菌的作用下生产蔬菜产品如绿色蔬菜和水果的发酵形成的蔬菜酸奶。发酵涉及植物底物的第一阶段的制备，在此期间将绿色蔬菜和/或水果研磨，然后加入水以获得奶油状或液体状产品。然后进行巴氏消毒。然后接种乳酸菌的培养物，由此根据所使用的菌株，发酵步骤以可变的温度进行。在pH达到约3.8-4.5的香料和/或增稠剂的值之后，加入水果泥或小块或谷物的水果，随后将产品包装。本申请的方法制造的产品是本发明的一部分。

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