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1. 发明申请

US20100105096A1 METHOD OF EVALUATING FOAM-HOLDING PROPERTY OF FERMENTED MALT DRINK AND MARKER FOR EVALUATING FOAM-HOLDING 审中-公开
标题翻译：用于评估泡沫控制的发酵麦芽饮料和标记的泡沫控制性能评估方法
公开(公告)号：US20100105096A1
公开(公告)日：2010-04-29
申请号：US12530105
申请日：2008-03-07
申请人： Takashi Iimure , Kiyoshi Takoi , Kazutoshi Ito , Kazuyoshi Takeda
发明人： Takashi Iimure , Kiyoshi Takoi , Kazutoshi Ito , Kazuyoshi Takeda
IPC分类号： C12Q1/26 , C12N9/02
CPC分类号： G01N33/146 , C12Q1/00 , G01N27/44778
摘要： The present invention provides a method for determination of the foam stability of a fermented malt beverage, wherein the concentration of yeast thioredoxin (MT) in the fermented malt beverage or a fermenting material solution of the fermented malt beverage is used as an index having a negative correlation with the foam stability of the fermented malt beverage, and the concentration of protein Z (MZ) in the fermented malt beverage or a pre-fermentation or fermenting material solution of the fermented malt beverage is used as an index having a positive correlation with the foam stability of the fermented malt beverage, to determine the foam stability of the fermented malt beverage. According to the determination method of the invention, it is possible to determine the foam stability from the concentration of prescribed proteins in the fermented malt beverage or pre-fermentation or fermenting material solution thereof without directly measuring the head retention of the fermented malt beverage.
摘要翻译：本发明提供了发酵麦芽饮料的泡沫稳定性的测定方法，其中发酵麦芽饮料中发酵麦芽饮料中酵母硫氧还蛋白（MT）的浓度或发酵麦芽饮料的发酵液溶液的浓度用作负值与发酵麦芽饮料的泡沫稳定性的关系，发酵麦芽饮料中的发酵麦芽饮料或发酵前或发酵物质溶液中的蛋白质Z（MZ）的浓度用作与发酵麦芽饮料的泡沫稳定性，以确定发酵麦芽饮料的泡沫稳定性。根据本发明的测定方法，可以从发酵麦芽饮料或其发酵前或发酵物质溶液中的规定蛋白质的浓度确定泡沫稳定性，而不直接测量发酵麦芽饮料的头部保留。

2. 发明申请

US20100062118A1 METHOD OF EVALUATING FOAM-HOLDING PROPERTIES OF FERMENTED MALT DRINK AND MARKER FOR EVALUATING FOAM-HOLDING PROPERTIES 审中-公开
标题翻译：用于评估泡沫保持性能的发酵麦芽饮料和标记的泡沫保持性能评估方法
公开(公告)号：US20100062118A1
公开(公告)日：2010-03-11
申请号：US12530099
申请日：2008-03-07
申请人： Takashi Iimure , Kazutoshi Ito , Kazuyoshi Takeda
发明人： Takashi Iimure , Kazutoshi Ito , Kazuyoshi Takeda
IPC分类号： C12C1/00 , G01N33/02
CPC分类号： G01N33/146 , G01N33/68
摘要： The present invention provides a method for determination of the foam stability of a fermented malt beverage, wherein the concentration of protein Z7 (MZ7) in seeds of a barley which is used as a material for the fermented malt beverage, a malt obtained from the seeds, a wort obtained from the malt, a fermented malt beverage obtained by fermenting the wort, or a pre-fermentation or fermenting material solution of the fermented malt beverage, is used as an index having a negative correlation with the foam stability of the fermented malt beverage, to determine the foam stability of the fermented malt beverage. According to the determination method of the invention, it is possible to determine the foam stability from the concentration of a prescribed protein in the barley seeds, malt, wort, fermented malt beverage or the like without directly measuring the head retention of the fermented malt beverage.
摘要翻译：本发明提供一种用于测定发酵麦芽饮料的泡沫稳定性的方法，其中用作发酵麦芽饮料的材料的大麦种子中的蛋白质Z7（MZ7）的浓度，从种子获得的麦芽使用从麦芽中获得的麦芽汁，通过发酵麦芽汁获得的发酵麦芽饮料或发酵麦芽饮料的发酵前发酵物质溶液作为与发酵麦芽的泡沫稳定性呈负相关的指标饮料，以确定发酵麦芽饮料的泡沫稳定性。根据本发明的测定方法，可以从大麦种子，麦芽，麦芽汁，发酵麦芽饮料等中的规定蛋白质的浓度确定泡沫稳定性，而不直接测量发酵麦芽饮料的头部保留。

3. 发明申请

US20090035415A1 METHOD OF SELECTING BARLEY VARIETY, BARLEY BETA-AMYLASE GENE AND PROCESS FOR PRODUCING MALT ALCOHOLIC BEVERAGE 审中-公开
标题翻译：选择巴尔的变种方法，BARLEY BETA-AMYLASE基因和生产MALT酒精饮料的方法
公开(公告)号：US20090035415A1
公开(公告)日：2009-02-05
申请号：US12147280
申请日：2008-06-26
申请人： Kazuyoshi Takeda , Takafumi Kaneko , Makoto Kihara , Takashi Asakura , Kazutoshi Ito
发明人： Kazuyoshi Takeda , Takafumi Kaneko , Makoto Kihara , Takashi Asakura , Kazutoshi Ito
IPC分类号： C12C1/00 , C12Q1/68 , C12N15/56
CPC分类号： C12N9/2425 , A01H1/04 , A01H5/10 , C12P7/14 , C12P19/22 , C12Q1/40 , C12Y302/01002
摘要： A method of selecting a barley variety comprising: a heat treatment step of heat-treating a crude enzyme solution extracted from a seed of a barley (e.g., at 57.5° C. for 30 minutes); an activity-determining step of determining the enzyme activity of β-amylase in the crude enzyme solution heat-treated; and a selection step of selecting the barley variety containing a β-amylase having a residual activity of from 85 to 90% as a result of the activity determination.
摘要翻译：一种选择大麦品种的方法，包括：热处理从大麦种子提取的粗酶溶液（例如在57.5℃下热处理30分钟）的热处理步骤; 确定热处理粗酶溶液中β-淀粉酶的酶活性的活性测定步骤; 以及作为活性测定的结果，选择含有残留活性为85〜90％的β-淀粉酶的大麦品种的选择步骤。

4. 发明授权

US07183398B2 Nucleic acids and proteins showing increased expression dose under salt stress 失效
标题翻译：核酸和蛋白质在盐胁迫下表现出增加的表达量
公开(公告)号：US07183398B2
公开(公告)日：2007-02-27
申请号：US10344369
申请日：2001-08-10
申请人： Manabu Sugimoto , Kazuyoshi Takeda , Kazutoshi Ito
发明人： Manabu Sugimoto , Kazuyoshi Takeda , Kazutoshi Ito
IPC分类号： C07H21/04 , C12Q1/68
CPC分类号： C07K14/415 , C12N15/8273
摘要： A nucleic acid and a protein increasing expression levels under salt stress provide a nucleic acid with a nucleic acid sequence of SEQ. ID. NO. 1 in Sequence Listing, a variant nucleic acid thereof, a protein with an amino acid sequence of SEQ. ID. NO. 2 in Sequence Listing, and a variant protein thereof. Each of the nucleic acids and the proteins increases an expression level under salt stress. The nucleic acid and the protein are capable of providing a novel protein with a function to impart salt stress tolerance to a plant, and providing a novel gene encoding the novel protein.
摘要翻译：在盐胁迫下增加表达水平的核酸和蛋白提供具有SEQ ID NO：1的核酸序列的核酸。 ID。没有。 1，其变体核酸，具有SEQ ID NO：1的氨基酸序列的蛋白质。 ID。没有。 2，以及其变体蛋白质。每种核酸和蛋白质在盐胁迫下增加表达水平。核酸和蛋白质能够提供具有赋予植物盐胁迫耐受性的功能的新型蛋白质，并提供编码该新蛋白质的新基因。

5. 发明授权

US07452972B2 Nucleic acids and proteins showing increased expression dose under salt stress 失效
标题翻译：核酸和蛋白质在盐胁迫下表现出增加的表达量
公开(公告)号：US07452972B2
公开(公告)日：2008-11-18
申请号：US11566443
申请日：2006-12-04
申请人： Manabu Sugimoto , Kazuyoshi Takeda , Kazutoshi Ito
发明人： Manabu Sugimoto , Kazuyoshi Takeda , Kazutoshi Ito
IPC分类号： C07K14/00 , C07K1/14
CPC分类号： C07K14/415 , C12N15/8273
摘要： A nucleic acid and a protein increasing expression levels under salt stress provide a nucleic acid with a nucleic acid sequence of SEQ. ID. NO. 1 in Sequence Listing, a variant nucleic acid thereof, a protein with an amino acid sequence of SEQ. ID. NO. 2 in Sequence Listing, and a variant protein thereof. Each of the nucleic acids and the proteins increases an expression level under salt stress. The nucleic acid and the protein are capable of providing a novel protein with a function to impart salt stress tolerance to a plant, and providing a novel gene encoding the novel protein.
摘要翻译：在盐胁迫下增加表达水平的核酸和蛋白提供具有SEQ ID NO：1的核酸序列的核酸。 ID。没有。 1，其变体核酸，具有SEQ ID NO：1的氨基酸序列的蛋白质。 ID。没有。 2，以及其变体蛋白质。每种核酸和蛋白质在盐胁迫下增加表达水平。核酸和蛋白质能够提供具有赋予植物盐胁迫耐受性的功能的新型蛋白质，并提供编码该新蛋白质的新基因。

6. 发明申请

US20070093650A1 NUCLEIC ACID AND PROTEINS SHOWING INCREASED EXPRESSION DOSE UNDER SALT STRESS 失效
标题翻译：显示在盐胁迫下表现出的表达剂量的核酸和蛋白质
公开(公告)号：US20070093650A1
公开(公告)日：2007-04-26
申请号：US11566443
申请日：2006-12-04
申请人： Manabu SUGIMOTO , Kazuyoshi Takeda , Kazutoshi Ito
发明人： Manabu SUGIMOTO , Kazuyoshi Takeda , Kazutoshi Ito
IPC分类号： C07K14/415 , C07H21/04
CPC分类号： C07K14/415 , C12N15/8273
摘要： A nucleic acid and a protein increasing expression levels under salt stress provide a nucleic acid with a nucleic acid sequence of SEQ. ID. NO. 1 in Sequence Listing, a variant nucleic acid thereof, a protein with an amino acid sequence of SEQ. ID. NO. 2 in Sequence Listing, and a variant protein thereof. Each of the nucleic acids and the proteins increases an expression level under salt stress. The nucleic acid and the protein are capable of providing a novel protein with a function to impart salt stress tolerance to a plant, and providing a novel gene encoding the novel protein.
摘要翻译：在盐胁迫下增加表达水平的核酸和蛋白提供具有SEQ ID NO：1的核酸序列的核酸。 ID。没有。 1，其变体核酸，具有SEQ ID NO：1的氨基酸序列的蛋白质。 ID。没有。 2，以及其变体蛋白质。每种核酸和蛋白质在盐胁迫下增加表达水平。核酸和蛋白质能够提供具有赋予植物盐胁迫耐受性的功能的新型蛋白质，并提供编码该新蛋白质的新基因。

7. 发明授权

US07465557B2 Method of selecting barley variety, barley β-amylase gene and process for producing malt alcoholic drink 失效
标题翻译：选择大麦品种，大麦β-淀粉酶基因和生产麦芽酒精饮料的方法
公开(公告)号：US07465557B2
公开(公告)日：2008-12-16
申请号：US10490378
申请日：2002-10-02
申请人： Kazuyoshi Takeda , Takafumi Kaneko , Makoto Kihara , Takashi Asakura , Kazutoshi Ito
发明人： Kazuyoshi Takeda , Takafumi Kaneko , Makoto Kihara , Takashi Asakura , Kazutoshi Ito
IPC分类号： C12Q1/68 , C12Q1/40 , C12N9/42 , C07H21/02 , C07H21/04
CPC分类号： C12N9/2425 , A01H1/04 , A01H5/10 , C12P7/14 , C12P19/22 , C12Q1/40 , C12Y302/01002
摘要： A method of selecting a barley variety comprising: a heat treatment step of heat-treating a crude enzyme solution extracted from a seed of a barley (e.g., at 57.5° C. for 30 minutes); an activity-determining step of determining the enzyme activity of β-amylase in the crude enzyme solution heat-treated; and a selection step of selecting the barley variety containing a β-amylase having a residual activity of from 85 to 90% as a result of the activity determination.
摘要翻译：一种选择大麦品种的方法，包括：热处理从大麦种子提取的粗酶溶液（例如在57.5℃下热处理30分钟）的热处理步骤; 确定热处理粗酶溶液中β-淀粉酶的酶活性的活性测定步骤; 以及作为活性测定的结果，选择含有残留活性为85〜90％的β-淀粉酶的大麦品种的选择步骤。

8. 发明授权

US07074986B1 Construction of barley with reduced gel protein content 失效
标题翻译：建立具有降低凝胶蛋白含量的大麦
公开(公告)号：US07074986B1
公开(公告)日：2006-07-11
申请号：US10048987
申请日：2000-08-16
申请人： Naohiko Hirota , Makoto Kihara , Kazutoshi Ito
发明人： Naohiko Hirota , Makoto Kihara , Kazutoshi Ito
IPC分类号： A01H5/00 , C12N15/82
CPC分类号： C12N15/8242 , C07K14/415 , C12N15/8251
摘要： In barley, the formation of D-hordein constituting gel protein is to be reduced. This reduction in the formation of D-hordein causes a reduction of gel protein because D-hordein fraction decreases in the gel protein; and in addition, it brings about the transformation (reduction) of proteins other than D-hordein which constitute the gel protein from the gel protein. Therefore, by introducing into barley D-hordein expression suppressing vector 1 capable of suppressing the D-hordein formation and transforming the barley therewith, it is possible to attain the reduction of gel protein based on the reduction in the D-hordein formation.
摘要翻译：在大麦中，减少构成凝胶蛋白的D-大麦醇溶蛋白的形成。这种形成D-大麦醇溶蛋白的减少导致凝胶蛋白质的减少，因为D-大麦醇溶蛋白部分在凝胶蛋白中降低; 此外，还引起了来自凝胶蛋白质的构成凝胶蛋白质的除了大麦醇溶蛋白以外的蛋白质的转化（降低）。因此，通过将能够抑制D-大麦芽糖苷形成和大麦转化的大麦醇溶蛋白表达抑制载体1导入，可以基于D-大麦醇溶蛋白形成的降低而获得凝胶蛋白质的还原。

9. 发明授权

US06265633B1 Isolated and purified nucleic acids comprising a gene and a regulatory region for the gene expression of the same 有权
标题翻译：分离和纯化的核酸，其包含用于其基因表达的基因和调节区
公开(公告)号：US06265633B1
公开(公告)日：2001-07-24
申请号：US09252816
申请日：1999-02-19
申请人： Yukio Okada , Kazutoshi Ito
发明人： Yukio Okada , Kazutoshi Ito
IPC分类号： C12N1529
CPC分类号： C12N9/1037 , C12N15/8222 , C12N15/8233 , C12N15/8243
摘要： An isolated and purified nucleic acid comprising a gene specifically expressed in hop lupulin glands. Hops are dioecious, and only female plants bear cones, the lupulin glands of which contain secondary metabolic products which provide bitterness and flavor to beer. These secondary metabolic products contain some pharmacologically effective compounds. In order to breed a more useful cultivar of hops by manipulating the constituent of such useful secondary metabolic products relying on genetic engineering techniques, this invention provides an isolated and purified nucleic acid comprising a gene specifically expressed in hop lupulin glands. By using this nucleic acid, it is possible to develop a novel method for breeding hops with transformation techniques and molecular selection techniques. Furthermore, the present invention also provides a nucleic acid comprising the regulatory region for specifically expressing genes in lupulin glands. This nucleic acid can be used also for hop breeding.
摘要翻译：一种分离和纯化的核酸，其包含在啤酒花子宫颈腺体中特异性表达的基因。啤酒花是雌雄异株的，只有雌性植物承受锥体，其红豆杉腺含有向啤酒提供苦味和味道的次生代谢产物。这些次级代谢产物含有一些药理学有效的化合物。为了通过使用基因工程技术操纵这种有用的次级代谢产物的成分来繁殖更有用的啤酒花品种，本发明提供了一种分离和纯化的核酸，其包含在啤酒花子宫颈腺体中特异性表达的基因。通过使用该核酸，可以利用转化技术和分子选择技术开发用于繁殖啤酒花的新方法。此外，本发明还提供了包含用于在红豆杉腺中特异性表达基因的调节区的核酸。该核酸也可用于跳跃繁殖。

10. 发明授权

US5377721A Control apparatus for electroviscous fluid 失效
标题翻译：电粘液控制装置
公开(公告)号：US5377721A
公开(公告)日：1995-01-03
申请号：US182555
申请日：1994-01-18
申请人： Noriaki Kiyohiro , Kazutoshi Ito
发明人： Noriaki Kiyohiro , Kazutoshi Ito
IPC分类号： F15B21/06 , F15C1/04
CPC分类号： F15B21/065 , F15C1/04 , Y10T137/2082 , Y10T137/2191
摘要： A control apparatus for an electroviscous fluid has a pair of electrodes between which the electroviscous fluid is disposed and a control device for applying nearly-trapezoidal shaped pulses positive and negative voltages alternately across the electrodes to control viscosity of the electroviscous fluid. The control apparatus changes gradually a voltage value when switching between the positive voltage and the negative voltage.
摘要翻译：用于电粘性流体的控制装置具有一对电极，在该对电极之间设置有电粘性流体，以及控制装置，用于交替地跨电极施加近似梯形的脉冲正负电压以控制电粘性流体的粘度。当在正电压和负电压之间切换时，控制装置逐渐改变电压值。

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