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1. 发明申请

US20070254066A1 PROCESSED MEAT PRODUCT OR A FISH PASTE PRODUCT AND METHOD FOR PRODUCING THE SAME 审中-公开
标题翻译：加工肉制品或鱼浆产品及其生产方法
公开(公告)号：US20070254066A1
公开(公告)日：2007-11-01
申请号：US11777554
申请日：2007-07-13
申请人： Noriko MIWA , Hiroyuki Nakagoshi , Fumiyuki Hirose , Nami Nakamura , Tomohiro Kodera , Hidehiko Wakabayashi
发明人： Noriko MIWA , Hiroyuki Nakagoshi , Fumiyuki Hirose , Nami Nakamura , Tomohiro Kodera , Hidehiko Wakabayashi
IPC分类号： A23L1/31
CPC分类号： A23L17/50 , A23L13/48 , A23L13/67 , A23L13/74 , A23L17/40 , A23L17/65 , A23L17/70 , A23L33/195
摘要： The present invention provides a protein deamidating enzyme that is added to a food material containing muscle protein and acts on the same to produce high-quality foods.
摘要翻译：本发明提供一种蛋白质脱酰胺酶，其被添加到含有肌肉蛋白质的食物材料中并作用于其上以产生高质量的食物。

2. 发明授权

US07947315B2 Dairy products and method of manufacturing the same 有权
标题翻译：乳制品和制造方法相同
公开(公告)号：US07947315B2
公开(公告)日：2011-05-24
申请号：US11777601
申请日：2007-07-13
申请人： Tomohiro Kodera , Hiroyuki Nakagoshi , Noriko Miwa , Nami Nakamura , Hidehiko Wakabayashi
发明人： Tomohiro Kodera , Hiroyuki Nakagoshi , Noriko Miwa , Nami Nakamura , Hidehiko Wakabayashi
IPC分类号： A23C9/12
CPC分类号： A23C9/1275 , A23C9/1216 , A23C19/0328 , A23C19/0688 , C12Y305/01
摘要： The present invention provides a dairy product with smooth oral sensation and suppressed acidic taste and bitter taste and a method for manufacturing the same, wherein a protein deamidating enzyme is added to raw milk to act on the milk protein in the raw milk.
摘要翻译：本发明提供一种具有口感平滑，酸味和酸味苦味的乳制品及其制造方法，其中将蛋白质脱酰胺酶加入生奶中作用于生奶中的乳蛋白质。

3. 发明申请

US20070254065A1 DAIRY PRODUCTS AND METHOD OF MANUFACTURING THE SAME 有权
标题翻译：乳制品及其制造方法
公开(公告)号：US20070254065A1
公开(公告)日：2007-11-01
申请号：US11777601
申请日：2007-07-13
申请人： Tomohiro KODERA , Hiroyuki Nakagoshi , Noriko Miwa , Nami Nakamura , Hidehiko Wakabayashi
发明人： Tomohiro KODERA , Hiroyuki Nakagoshi , Noriko Miwa , Nami Nakamura , Hidehiko Wakabayashi
IPC分类号： A23C9/12
CPC分类号： A23C9/1275 , A23C9/1216 , A23C19/0328 , A23C19/0688 , C12Y305/01
摘要： The present invention provides a dairy product with smooth oral sensation and suppressed acidic taste and bitter taste and a method for manufacturing the same, wherein a protein deamidating enzyme is added to raw milk to act on the milk protein in the raw milk.
摘要翻译：本发明提供一种具有口感平滑，酸味和酸味苦味的乳制品及其制造方法，其中将蛋白质脱酰胺酶加入生奶中作用于生奶中的乳蛋白质。

4. 发明申请

US20110064847A1 METHOD OF DENATURING PROTEIN WITH ENZYMES 审中-公开
标题翻译：用酶消除蛋白质的方法
公开(公告)号：US20110064847A1
公开(公告)日：2011-03-17
申请号：US12881466
申请日：2010-09-14
申请人： Noriko Miwa , Nobuhisa Shimba , Mina Nakamura , Eiichiro Suzuki , Keiichi Yokoyama , Hiroyuki Nakagoshi , Fumiyuki Hirose , Hiroaki Sato
发明人： Noriko Miwa , Nobuhisa Shimba , Mina Nakamura , Eiichiro Suzuki , Keiichi Yokoyama , Hiroyuki Nakagoshi , Fumiyuki Hirose , Hiroaki Sato
IPC分类号： A23J3/34 , A23J3/16 , A23J3/18 , A23J3/04 , A23J3/08 , A23J1/00 , G01N33/02 , A23J3/06
CPC分类号： A23J3/34 , A23J3/04 , A23J3/06 , A23J3/08 , A23J3/16 , A23J3/18 , A23V2002/00 , C12Y203/02013 , C12Y305/01002 , A23V2250/5422 , A23V2300/08 , A23V2250/5424 , A23V2250/54252 , A23V2250/5432 , A23V2250/5486 , A23V2250/5488
摘要： A method of denaturing a protein by treating the protein with a protein glutaminase and a transglutaminase, a food containing a protein having been denatured with these enzymes, and an enzyme preparation for denaturing a protein which contains these enzymes. A protein is denatured by adding protein glutaminase and transglutaminase to the protein substantially at the same timing, or adding protein glutaminase to the protein before the transglutaminase acts on the protein, or controlling the quantitative ratio of protein glutaminase to transglutaminase, by which a protein is treated, to a definite level.
摘要翻译：通过用蛋白质谷氨酰胺酶和转谷氨酰胺酶处理蛋白质来改变蛋白质的方法，含有已经用这些酶变性的蛋白质的食物，以及用于使包含这些酶的蛋白质变性的酶制剂。通过将蛋白质谷氨酰胺酶和转谷氨酰胺酶基本上同时加入到蛋白质中，或者在转谷氨酰胺酶作用于蛋白质之前向蛋白质中加入蛋白质谷氨酰胺酶，或控制蛋白质谷氨酰胺酶与转谷氨酰胺酶的定量比例，蛋白质变性处理到一定程度。

5. 发明授权

US06716461B2 Method for modifying raw material milk and dairy product prepared by using the modified raw material milk 有权
标题翻译：改性原料奶制备原料乳和乳制品改性方法
公开(公告)号：US06716461B2
公开(公告)日：2004-04-06
申请号：US09970935
申请日：2001-10-05
申请人： Noriko Miwa , Yoshiyuki Kumazawa , Hiroyuki Nakagoshi , Shoji Sakaguchi
发明人： Noriko Miwa , Yoshiyuki Kumazawa , Hiroyuki Nakagoshi , Shoji Sakaguchi
IPC分类号： A23C912
CPC分类号： A23C9/1275 , A23C19/0328 , A23C19/043 , C12Y203/02013
摘要： Herein is disclosed a method for modifying raw material milk, wherein a reducing agent such as a thiol compound is added when transglutaminase is caused to act upon raw material milk for a dairy product, whereby the reactivity of the transglutaminase to the raw material milk such as raw cow milk, can be improved and the milk protein can, in turn, be modified effectively. From the thus-modified raw material milk can be produced dairy products such as yogurt, cheese and powdered milk improved in physical properties, mouthfeel or texture.
摘要翻译：本发明公开了一种改性原料乳的方法，其中当转谷氨酰胺酶作用于乳制品的原料乳时，添加还原剂如硫醇化合物，由此转谷氨酰胺酶对原料乳的反应性如生牛奶，可以改善，乳蛋白又可以有效地修饰。从这样改性的原料奶可以生产乳制品如酸奶，奶酪和奶粉，改善了物理性能，口感或质地。

6. 发明授权

US08043639B2 Process for producing whey protein-enriched fermented milk of agitated type 有权
标题翻译：制备搅拌型乳清蛋白浓缩发酵乳的方法
公开(公告)号：US08043639B2
公开(公告)日：2011-10-25
申请号：US12212853
申请日：2008-09-18
申请人： Hitoshi Sasaki , Hiroyuki Nakagoshi
发明人： Hitoshi Sasaki , Hiroyuki Nakagoshi
IPC分类号： A23C21/00
CPC分类号： A23C21/02 , A23C9/1275 , A23C9/1307 , C12Y203/02013
摘要： Mixing milk with a reaction product, which is prepared by dissolving at a high concentration highly pure milk whey protein having been separated from cow's milk, etc. and concentrated and then treating with transglutaminase, then inoculating with a lactic acid bacterium and fermenting economically affords a yogurt of agitated type, which is enriched in whey protein, shows little water release and has a rich feeling and a highly smooth texture.
摘要翻译：将牛奶与反应产物混合，其通过将已经从牛奶等分离的高浓度高纯度乳清蛋白质溶解而制备，然后浓缩，然后用转谷氨酰胺酶处理，然后用乳酸菌接种并经济发酵得到富含乳清蛋白的搅拌型酸奶显示出很少的水分释放，并且具有丰富的感觉和高度光滑的质感。

7. 发明授权

US6029036A Liquid developing method and liquid developing apparatus 失效
标题翻译：液体显影方法和液体显影装置
公开(公告)号：US6029036A
公开(公告)日：2000-02-22
申请号：US627783
申请日：1996-03-20
申请人： Masahiko Itaya , Hiroyuki Nakagoshi , Tsutomu Sasaki , Tai Hasegawa , Toshihiro Saito , Yoshiyuki Tanaka
发明人： Masahiko Itaya , Hiroyuki Nakagoshi , Tsutomu Sasaki , Tai Hasegawa , Toshihiro Saito , Yoshiyuki Tanaka
IPC分类号： G03G9/12 , G03G9/18 , G03G13/10 , G03G15/10
CPC分类号： G03G15/101 , G03G13/10 , G03G9/12 , G03G9/18
摘要： A liquid developing method and a liquid developing apparatus that use a highly-concentrated liquid developing agent to develop an electrostatic latent imageA highly-concentrated liquid developing agent with a viscosity of 100 to 1,000 mPa.s can be used. Therefore, a film of developing agent from 5 to 40 .mu.m thick can be formed on the surface of the developing roller or developing belt (510) and this provides a soft contact with the photosensitive member surface where the electrostatic latent image has been formed. If the surface of the photosensitive member does not have good release properties, a film of pre-wet liquid can be formed on the surface of the photosensitive member (10). A gap which is larger than the thickness of the liquid developing agent film and smaller than the sum of the thicknesses of the liquid developing agent film and the pre-wet liquid film is maintained between the surfaces of the photosensitive member and the developing roller or other developing agent bearing member such that the pre-wet liquid is always interposed between the two surfaces. Extremely good copies can be obtained if a 5 to 40 .mu.m thin film of liquid developing agent with a viscosity of 100 to 10,000 mPa.s and containing toner with an average particle size of 1 to 5.0 .mu.m at a concentration of 5 to 40% is used with a 30 .mu.m or less thin film of pre-wet liquid with a viscosity of 0.5 to 5.0 mPa.s and the gap between the photosensitive member and the developing agent roller or other developing agent bearing member is set at 5 to 60 .mu.m.
摘要翻译：使用高浓缩液体显影剂显影静电潜像的液体显影方法和液体显影装置可以使用粘度为100至1,000mPa.s的高浓度液体显影剂。因此，可以在显影辊或显影带（510）的表面上形成5至40μm厚的显影剂膜，并且与形成静电潜像的感光构件表面形成软接触。如果感光构件的表面不具有良好的剥离性能，则可以在感光构件（10）的表面上形成预湿液体膜。在感光构件和显影辊等的表面之间保持大于液体显影剂膜的厚度的间隙，并且小于液体显影剂膜和预湿液膜的厚度之和的间隙显影剂承载构件，使得预湿液体总是插入在两个表面之间。如果5至40μm的液体显影剂薄膜，粘度为100至10,000mPa.s并且平均粒径为1至5.0μm的调色剂，浓度为5至40，则可以获得非常好的份数％与30μm以下的粘度为0.5〜5.0mPa.s的预湿液体薄膜一起使用，感光构件和显影剂辊或其它显影剂承载构件之间的间隙设定为5〜 60亩。

8. 发明申请

US20070202213A1 Method for producing transglutaminase composition 审中-公开
标题翻译：转谷氨酰胺酶组合物的制备方法
公开(公告)号：US20070202213A1
公开(公告)日：2007-08-30
申请号：US11512209
申请日：2006-08-30
申请人： Rikiya Ishida , Hiroyuki Nakagoshi
发明人： Rikiya Ishida , Hiroyuki Nakagoshi
IPC分类号： A23C9/12
CPC分类号： A23L17/70 , A23L13/48 , A23L15/25 , A23L17/65 , A23L29/06
摘要： The invention provides a treatment method capable of reducing the protease present as an impurity in transglutaminase-containing products without reducing the activity of transglutaminase; a method for manufacturing transglutaminase-containing products with reduced protease activity by a treatment comprising maintaining a transglutaminase-containing product in which protease is present for 10 minutes or more but not more than 60 hours at greater than pH 9.0 but less than pH 13.0 at a temperature of 0° C. or greater but less than 50° C.; a transglutaminase-containing product obtained by this treatment method; a transglutaminase formulation in which this transglutaminase-containing product is blended, and a method for manufacturing a food by adding this transglutaminase formulation.
摘要翻译：本发明提供了能够减少在含谷氨酰胺酶的产品中作为杂质存在的蛋白酶而不降低转谷氨酰胺酶的活性的处理方法; 一种通过处理制备具有降低的蛋白酶活性的含转谷氨酰胺酶的产品的方法，包括维持含谷氨酰胺酶的产物，其中蛋白酶在大于pH9.0但小于pH 13.0的条件下存在10分钟以上但不超过60小时温度为0℃以上但小于50℃。通过该处理方法获得的含转谷氨酰胺酶的产品; 含有该转谷氨酰胺酶的产物的转谷氨酰胺酶制剂，以及通过添加该转谷氨酰胺酶制剂来制造食品的方法。

9. 发明申请

US20070054346A1 Method for measuring protease activity of transglutaminase and transglutaminase composition 失效
标题翻译：测定转谷氨酰胺酶和转谷氨酰胺酶组成的蛋白酶活性的方法
公开(公告)号：US20070054346A1
公开(公告)日：2007-03-08
申请号：US11512109
申请日：2006-08-30
申请人： Hiroyuki Nakagoshi , Rikiya Ishida
发明人： Hiroyuki Nakagoshi , Rikiya Ishida
IPC分类号： C12Q1/37
CPC分类号： C12Q1/37
摘要： The invention provides a method for measuring the protease activity of a transglutaminase-containing product comprising: mixing an aqueous solution (sample solution) of a transglutaminase-containing product and an aqueous solution of dimethylcasein in a prescribed ratio of transglutaminase activity to quantity of dimethylcasein, allowing the mixture to stand under prescribed conditions to cause a degradation reaction by protease to progress, adding an acid, filtering, and measuring the concentration of the protein in the filtrate. The invention is particularly useful for transglutaminase formulation for binding application and transglutaninase formulation for Surimi product.
摘要翻译：本发明提供了一种测定含谷氨酰胺酶的产品的蛋白酶活性的方法，包括：将转谷氨酰胺酶的产物的水溶液（样品溶液）和二甲基酪蛋白的水溶液按规定比例的转谷氨酰胺酶活性与二甲基酪蛋白的量混合，允许混合物在规定条件下放置以通过蛋白酶进行降解反应，加入酸，过滤并测量滤液中蛋白质的浓度。本发明对于用于Surimi产品的结合应用和转谷氨酸酶制剂的转谷氨酰胺制剂特别有用。

10. 发明申请

US20050202135A1 Adhesive for animal and fishery products and process for producing adhered and formed foods using the adhesive 审中-公开
标题翻译：用于动植物产品的粘合剂和使用粘合剂生产附着和成型食品的方法
公开(公告)号：US20050202135A1
公开(公告)日：2005-09-15
申请号：US11047679
申请日：2005-02-02
申请人： Tomoko Kaneko , Yuuichi Oosumi , Hiroyuki Nakagoshi
发明人： Tomoko Kaneko , Yuuichi Oosumi , Hiroyuki Nakagoshi
IPC分类号： A23B4/08 , A23L1/31 , A23L1/314 , A23L1/325
CPC分类号： A23B4/08 , A23L13/00 , A23L13/03 , A23L13/424 , A23L13/48 , A23L17/65 , A23L17/75 , C12Y203/02013
摘要： Adhesives for animal and fishery products comprising a transglutaminase, a milk protein powder, and one or more salts, meeting certain requirements, are effective for forming adhered and restructured foods.
摘要翻译：包含转谷氨酰胺酶，乳蛋白粉和一种或多种满足某些要求的盐的动物和渔业产品的粘合剂对于形成粘附和重组的食物是有效的。

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