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1. 发明授权

US4939248A Optically active azetidinones 失效
标题翻译：光学活性氮杂环丁酮
公开(公告)号：US4939248A
公开(公告)日：1990-07-03
申请号：US246826
申请日：1988-08-18
申请人： Takeo Yoshioka , Machiko Watanabe , Yasuo Fukagawa , Tomoyuki Ishikura
发明人： Takeo Yoshioka , Machiko Watanabe , Yasuo Fukagawa , Tomoyuki Ishikura
IPC分类号： C07D405/06 , C07D205/08 , C07D405/04 , C07D521/00
CPC分类号： C07D231/12 , C07D205/08 , C07D233/56 , C07D249/08 , C07D405/04 , Y02P20/55
摘要： This invention provides compounds of the formula ##STR1## wherein Y represents an acetyl, 1-hydroxyethyl or 1-fluoroethyl group, R.sub.1 represents a hydrogen atom or an easily splittable amino-protecting group, and R.sub.2 and R.sub.3 are identical or different and each represents a hydrogen atom, a lower alkyl group, a phenyl group, a benzyl group or a diphenylmethyl group, or R.sub.2 and R.sub.3 together represent a lower alkylene group; and processes for production thereof. These compounds are useful as synthesis intermediates for production of various medicines, particulary carbapenam or carbapenem antibiotics, such as a carbapenem antibiotic of the following formula which has excellent antimicrobial activity and relatively good stability to kidney dehydropeptidase. ##STR2##
摘要翻译： PCT No.PCT / JP87 / 00991 Sec。 371日期1988年8月18日 102（e）日期1988年8月18日PCT Filted 1987年12月18日PCT公布。出版物WO88 / 04656 日本6月30日，1988年。本发明提供式（I）的化合物，其中Y表示乙酰基，1-羟乙基或1-氟乙基，R 1表示氢原子或易裂解的氨基保护基， R2和R3相同或不同，各自表示氢原子，低级烷基，苯基，苄基或二苯基甲基，或R2和R3一起表示低级亚烷基; 及其生产方法。这些化合物可用作生产各种药物，特别是碳青霉烯或碳青霉烯类抗生素的合成中间体，如下式的碳青霉烯类抗生素，其具有优异的抗微生物活性，对肾脱水肽酶具有较好的稳定性。（A）

2. 发明授权

US07056543B2 Method of brewing soy sauce 有权
标题翻译：酿造酱油的方法
公开(公告)号：US07056543B2
公开(公告)日：2006-06-06
申请号：US10323625
申请日：2002-12-20
申请人： Masashi Kasuga , Atsuo Yaginuma , Shizuya Ohkubo , Nobutake Nunomura , Isao Kimura , Machiko Watanabe
发明人： Masashi Kasuga , Atsuo Yaginuma , Shizuya Ohkubo , Nobutake Nunomura , Isao Kimura , Machiko Watanabe
IPC分类号： A23B9/28
CPC分类号： A23L27/50 , A23L11/09
摘要： According to the present invention, there is reliably provided a soy sauce having desired ethanol and lactic acid concentrations and a mellow flavor. A method of brewing soy sauce which comprises mixing soy sauce koji into a salt water to prepare a soy sauce moromi mash, adding pre-cultured soy sauce lactic acid bacteria and soy sauce yeast to the moromi mash, performing fermentation and aging of the moromi mash after adding by ordinary techniques, wherein the soy sauce yeast is added to the soy sauce moromi mash within 10 days after mixing such that the cell count of the soy sauce yeast is 10 to 100 fold greater than that of wild yeast already existing in the moromi mash and is 2×105 or less cells/g moromi mash to the soy sauce moromi mash, so that the desired soy sauce is obtained.
摘要翻译：根据本发明，可靠地提供具有所需乙醇和乳酸浓度以及醇香味的酱油。一种酿造酱油的方法，其包括将酱油曲调到盐水中以制备酱油酱油，将预培养的酱油乳酸菌和酱油酵母加入到醪液中，进行发酵和老化的醪液在通过常规技术添加之后，其中将酱油酵母在混合后10天内加入到酱油酱油中，使得酱油酵母的细胞计数比已经存在于辣椒粉中的野生酵母的细胞计数大10至100倍糊状，并且是2×10 5个或更少的细胞/ g，使酱油糊状物粉碎，从而获得所需的酱油。

3. 发明授权

US5132136A Condensed wine composition for cooking and method of preparing the same 失效
标题翻译：浓缩葡萄酒组合物用于烹饪及其制备方法
公开(公告)号：US5132136A
公开(公告)日：1992-07-21
申请号：US658162
申请日：1991-02-20
申请人： Michikatsu Sato , Machiko Watanabe , Yoshiaki Yagi
发明人： Michikatsu Sato , Machiko Watanabe , Yoshiaki Yagi
IPC分类号： C12G1/00 , A23L27/24 , C12G3/04 , C12G3/12 , C12H1/08
CPC分类号： C12G3/12 , C12H1/08
摘要： A condensed wire composition containing an extract content of no less than 18% (w/v) is obtained by vacuum condensing a wine at a temperature of 5.degree. to 60.degree. C., preferably 20.degree. to 35.degree. C. to a concentration by at least 8 times as high as the original, retaining the resulting condensate at a low temperature, e.g., 0.degree. to 10.degree. C. to crystallize tartar, and removing the tartar. An initial distillate obtained upon the vacuum condensing of the wine and/or brandy may be added to the condensed wine in such an amount that final product has an alcohol content less than 1% (v/v).
摘要翻译：通过在5℃至60℃，优选20℃至35℃的温度下将葡萄酒真空冷凝至浓度为18％（w / v）的浓缩线，得到含有不低于18％（w / v）至少是原来的8倍，将所得的冷凝物保持在低温，例如0℃至10℃，使酒石结晶，并除去牙垢。可以将葡萄酒和/或白兰地的真空冷凝获得的初始馏出物以最终产品的醇含量低于1％（v / v）的量加入冷凝的葡萄酒中。

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