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公开(公告)号：US06355282B1
公开(公告)日：2002-03-12
申请号：US09182212
申请日：1998-10-30
申请人： Shigeharu Mori , Kimihiko Sato , Noriaki Tanaka
发明人： Shigeharu Mori , Kimihiko Sato , Noriaki Tanaka
IPC分类号： A21D200
CPC分类号： A21D8/042
摘要： A dough composition containing not less than 15 units of a raw starch decomposing enzyme per kilogram of a raw material to be baked, which may further contain glucose oxidase and/or hemicellulase. The characteristics of the dough composition are improved to provide baked products which have improved softness and are slow in getting hard.
摘要翻译： 一种生面团组合物，每公斤待烘焙的原料含有不少于15单位的生淀粉分解酶，其可以进一步含有葡萄糖氧化酶和/或半纤维素酶。 提高面团组合物的特性以提供具有改善的柔软度并且变硬的缓慢的烘焙产品。
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公开(公告)号：US20100221810A1
公开(公告)日：2010-09-02
申请号：US11997005
申请日：2006-07-27
IPC分类号： C12N9/24 , C07K14/385 , C12N15/31 , C12N15/63 , C12N1/15
CPC分类号： C12R1/80 , C12N9/2402 , C12P19/12
摘要： A novel diglycosidase produced by a microorganism belonging to the genus Penicillium, having the following physicochemical properties:(1) action and substrate specificity: it acts on a disaccharide glycoside, releasing the disaccharide sugar and the aglycone thereof; (2) optimum pH: around 4.5; (3) pH stability: it is stable at pH 4.0 to 8.0 under the processing condition of 37° C. for 30 minutes, and retains its 80% or more of the activity even after processing at pH 4.0 or lower; (4) optimum temperature: around 60° C. in a sodium acetate-acetic acid buffer solution (pH 5.5); (5) thermal stability: it is stable at 50° C. or lower in a sodium acetate-acetic acid buffer solution (pH 5.5) and retains 45% of the activity even after processing at 60° C. for 40 minutes; (6) molecular weight: 40,000±5,000 Da based on SDS-PAGE measurement; and (7) isoelectric point (pI): about 4.3.
摘要翻译： 一种由属于青霉属的微生物产生的新型二糖苷酶，具有以下物理化学性质：（1）作用和底物特异性：其作用于二糖苷，释放二糖和其糖苷配基; （2）最适pH：约4.5; （3）pH稳定性：在37℃的加工条件下在pH4.0〜8.0下稳定30分钟，即使在pH4.0以下处理后仍保持80％以上的活性; （4）最适温度：约60℃在乙酸钠 - 乙酸缓冲溶液（pH5.5）中; （5）热稳定性：在乙酸钠 - 乙酸缓冲溶液（pH5.5）中在50℃以下稳定，即使在60℃下处理40分钟后也保持45％的活性; （6）基于SDS-PAGE测定的分子量：40,000±5,000Da; 和（7）等电点（pI）：约4.3。
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公开(公告)号：US07311042B2
公开(公告)日：2007-12-25
申请号：US11272908
申请日：2005-11-14
申请人： Shigeharu Mori
发明人： Shigeharu Mori
IPC分类号： B41C1/14
CPC分类号： B41C1/144
摘要： A stencil screen platemaking apparatus for a heat-sensitive platemaking method, having a thermal head retaining frame to which a thermal head is attached arranged to oppose a platen roller retaining frame having a platen roller attached thereto, and a stepping motor, in a manner permitting contact and separation between the thermal head and the platen roller. In the separated state of the thermal head and the platen roller, an art work material is arranged between both retaining frames, so that the screen is pinched between the thermal head and the platen roller. Then, the platen roller is driven and revolved so that platemaking is performed in a state that the thermal head is maintained at a fixed position and that the art work material is moved.
摘要翻译： 一种用于热敏印版方法的模板丝网印版设备，具有安装热敏头的热敏头保持框架，布置成与安装有压纸辊的压纸辊保持框架相对，并且以允许的方式允许 热敏头和压纸辊之间的接触和分离。 在热敏打印头和压纸滚筒的分离状态下，在两个固定框架之间布置了艺术工作材料，使得屏幕被夹在热敏头和压纸滚筒之间。 然后，驱动和旋转压纸辊，使得在热敏头保持在固定位置并且工艺材料移动的状态下进行制版。
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4.发明申请Antiinflammatory agent, agent for preventing/ameliorating allergic diseases and functional food 审中-公开抗炎剂，预防/改善过敏性疾病和功能性食物的药剂公开(公告)号：US20060234980A1
公开(公告)日：2006-10-19
申请号：US10516234
申请日：2003-05-29
申请人： Hiroyuki Hashimoto , Kei Sonoyama , Koki Fujita , Kozo Hara , Masamichi Okada , Shigeharu Mori
发明人： Hiroyuki Hashimoto , Kei Sonoyama , Koki Fujita , Kozo Hara , Masamichi Okada , Shigeharu Mori
IPC分类号： A61K31/716 , A61K31/715 , A61K47/00
CPC分类号： C07H3/06 , A23L33/10 , A61K31/702 , A61K31/715
摘要： It is intended to provide an anti-inflammatory agent made from a highly safe material which can be daily taken as a food, an agent for preventing or ameliorating allergic diseases and a functional food having the above-mentioned effects. The anti-inflammatory agent contains an α-bond galactooligosaccharide as the active ingredient. The agent for preventing or ameliorating allergic diseases contains an α-bond galactooligosaccharide as the active ingredient. The functional food contains an α-bond galactooligosaccharide as the active ingredient. As such α-bond galactooligosaccharide, use can be made of a product synthesized by the dehydration condensation reaction by α-galactosidase with the use of galactose or galactose-containing substance as a substrate.
摘要翻译： 本发明提供一种由日常服用的高度安全的材料制成的抗炎剂，用于预防或改善过敏性疾病的药剂和具有上述效果的功能性食品。 抗炎剂含有α-键低聚半乳糖作为活性成分。 用于预防或改善过敏性疾病的药物含有α-键低聚半乳糖作为活性成分。 功能性食品含有α-键低聚半乳糖作为活性成分。 作为这样的α-键低聚半乳糖，可以使用通过使用半乳糖或含半乳糖的物质作为底物的α-半乳糖苷酶通过脱水缩合反应合成的产物。
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公开(公告)号：US20070244189A1
公开(公告)日：2007-10-18
申请号：US11578849
申请日：2005-12-27
IPC分类号： A61K31/35
CPC分类号： A23L3/3472 , A23L2/44 , A23L2/52 , C07D311/32 , C12P17/06
摘要： An antioxidant material of the present invention contains flavonoid aglycon and vitamin C. The flavonoid aglycon is eriodictyol and/or diosmetin obtained by treatment of a raw material containing flavonoid glycoside derived from lemons, limes, or sudachis to form the aglycones thereof. It is preferred that this antioxidant material be produced through a step of mixing the flavonoid aglycon and the vitamin C after the treatment to form the aglycones. The treatment to form the aglycones is glycosidase treatment using a β-glycosidase derived from a microorganism of the genus Aspergillus or Penicillium multicolor, or microbial fermentative treatment using a microorganism of the genus Aspergillus. An anti-deterioration agent and a food or beverage of the present invention contain the antioxidant material.
摘要翻译： 本发明的抗氧化剂材料含有类黄酮糖苷配基和维生素C.所述黄酮糖苷配基是通过处理含有衍生自柠檬，酸橙或皂草的类黄酮糖苷的原料而形成的二碘酪蛋白和/或脱水甜菜蛋白，以形成其糖苷配基。 优选通过在处理后混合类黄酮苷元和维生素C以形成糖苷配基的步骤来制备该抗氧化剂材料。 形成糖苷配基的处理是使用衍生自曲霉属微生物或多色青霉菌的β-糖苷酶进行糖苷酶处理，或使用曲霉属微生物的微生物发酵处理。 本发明的防变质剂，食品或饮料含有抗氧化剂材料。
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公开(公告)号：US20050163901A1
公开(公告)日：2005-07-28
申请号：US10498824
申请日：2002-12-25
申请人： Kazutaka Tsuruhami , Shigeharu Mori , Kanzo Sakata
发明人： Kazutaka Tsuruhami , Shigeharu Mori , Kanzo Sakata
摘要： There is provided a method of producing a tea beverage having a further reinforced or improved flavor. Further provided is a method of producing a tea beverage having an improved flavor, with good productivity and stable quality. In the process of producing a tea beverage, a diglycosidase derived from a microorganism is allowed to act.
摘要翻译： 提供了具有进一步增强或改善的风味的茶饮料的制造方法。 本发明提供一种具有改善风味，生产性好，质量稳定的茶饮料的制造方法。 在制造茶饮料的过程中，允许衍生自微生物的二糖苷酶起作用。
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公开(公告)号：US5707833A
公开(公告)日：1998-01-13
申请号：US471235
申请日：1995-06-06
申请人： Shigeharu Mori , Tamio Mase , Takaichi Ohya
发明人： Shigeharu Mori , Tamio Mase , Takaichi Ohya
CPC分类号： C12N9/1074 , C12P19/18 , Y10S435/84
摘要： This invention relates to a .gamma.-cyclodextrin glucanotransferase having novel properties, to a process for the production of the .gamma.-cyclodextrin glucanotransferase which comprises culturing a strain belonging to the genus Brevibacterium capable of producing cyclodextrin glucanotransferase, thereby allowing the strain to produce the .gamma.-cyclodextrin glucanotransferase in a culture medium, and subsequently collecting the enzyme, to a process for the production of cyclodextrin which comprises allowing the cyclodextrin glucanotransferase to react with substrate dissolved in a solution, thereby effecting formation of .gamma.-cyclodextrin as a main product, and to a method for increasing .gamma.-cyclodextrin yield without accompanying yield increase of total cyclodextrin, which comprises adding ethyl alcohol to a reaction solution in which .gamma.-cyclodextrin and .beta.-cyclodextrin are formed from starch by the action of .gamma.-cyclodextrin glucanotransferase, thereby effecting repressed formation of .beta.-cyclodextrin and enhanced formation of .gamma.-cyclodextrin. Development of the process of this invention has rendered possible low cost production of .gamma.-cyclodextrin and therefore expands practical use of .gamma.-cyclodextrin to the field of food and the like.
摘要翻译： 本发明涉及一种具有新特性的γ-环糊精葡聚糖转移酶，涉及γ-环糊精葡聚糖转移酶的制备方法，该方法包括培养能产生环糊精葡聚糖转移酶的短杆菌属属的菌株，从而使菌株产生γ- 环糊精葡聚糖转移酶，然后将酶收集到生产环糊精的方法中，该方法包括使环糊精葡聚糖转移酶与溶解在溶液中的底物反应，从而形成γ-环糊精作为主要产物，并且 一种增加γ-环糊精产率而不伴随产生总环糊精的增加的方法，该方法包括向γ-淀粉酶通过γ-环糊精葡聚糖转移酶的作用从淀粉形成γ-环糊精和β-环糊精的反应溶液中加入乙醇， 形成β-环糊精并增强γ-环糊精的形成。 本发明方法的开发使得γ-环糊精的低成本生产成为可能，从而将γ-环糊精的实际应用扩展到食品领域等。
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公开(公告)号：US08247002B2
公开(公告)日：2012-08-21
申请号：US12379742
申请日：2009-02-27
IPC分类号： A61K36/00 , A61K36/752
CPC分类号： A23L3/3472 , A23L2/44 , A23L2/52 , C07D311/32 , C12P17/06
摘要： An antioxidant material of the present invention contains flavonoid aglycon and vitamin C. The flavonoid aglycon is eriodictyol and/or diosmetin obtained by treatment of a raw material containing flavonoid glycoside derived from lemons, limes, or sudachis to form the aglycones thereof. It is preferred that this antioxidant material be produced through a step of mixing the flavonoid aglycon and the vitamin C after the treatment to form the aglycones. The treatment to form the aglycones is glycosidase treatment using a β-glycosidase derived from a microorganism of the genus Aspergillus or Penicillium multicolor, or microbial fermentative treatment using a microorganism of the genus Aspergillus. An anti-deterioration agent and a food or beverage of the present invention contain the antioxidant material.
摘要翻译： 本发明的抗氧化剂材料含有类黄酮糖苷配基和维生素C.所述黄酮糖苷配基是通过处理含有衍生自柠檬，酸橙或皂草的类黄酮糖苷的原料而形成的二碘酪蛋白和/或脱水甜菜蛋白，以形成其糖苷配基。 优选通过在处理后混合类黄酮苷元和维生素C以形成糖苷配基的步骤来制备该抗氧化剂材料。 用于形成糖苷配基的处理是使用衍生自曲霉属微生物或多色青霉菌的β-糖苷酶进行糖苷酶处理，或使用曲霉属微生物的微生物发酵处理。 本发明的防变质剂，食品或饮料含有抗氧化剂材料。
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公开(公告)号：US07709240B2
公开(公告)日：2010-05-04
申请号：US11587947
申请日：2005-04-26
摘要： It is intended to provide a thermostable AMP deaminase originating in a microorganism. Namely, an AMP deaminase having the following characteristics. (1) Catalyzing the reaction: 5′-adenylic acid+H2O→5′-inosinic acid+NH3; (2) being stable at a temperature of 65° C. or below (in an acetate buffer (pH 5.6)); (3) having a molecular weight of 48,000±2,000 in gel filtration; and (4) having the optimum pH value at around 5.6 (in McIlvaine buffer).
摘要翻译： 旨在提供源自微生物的热稳定AMP脱氨酶。 即，具有以下特征的AMP脱氨酶。 （1）催化反应：5'-腺苷酸+ H 2 O→5'-肌苷酸+ NH 3; （2）在65℃或更低的温度（在乙酸盐缓冲液（pH5.6））中稳定）; （3）在凝胶过滤中分子量为48,000±2,000; 和（4）具有约5.6的最佳pH值（麦克林蛋白缓冲液）。
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10.发明申请Compositions for improving the flavor of alcoholic beverage made from grape 审中-公开用于改善由葡萄制成的酒精饮料的风味的组合物公开(公告)号：US20090304859A1
公开(公告)日：2009-12-10
申请号：US12461572
申请日：2009-08-17
申请人： Kazutaka Tsuruhami , Hitoshi Amano , Shigeharu Mori , Nami Goto , Isao Aramaki , Akiko Fujita
发明人： Kazutaka Tsuruhami , Hitoshi Amano , Shigeharu Mori , Nami Goto , Isao Aramaki , Akiko Fujita
CPC分类号： C12G1/0203 , C12H1/003
摘要： It is intended to provide novel compositions usable in improving the flavor of an alcoholic beverage made from grapes typified by wine. Namely, a composition usable in improving the flavor of an alcoholic beverage made from grapes which contains the culture of a strain belonging to a genus Aspergillus, Penicillium, Rhizopus, Rhizomucor, Talaromyces, Mortierella, Cryptococcus, Microbacterium, Corynebacterium or Actinoplanes and being capable of producing diglycosidase.
摘要翻译： 旨在提供可用于改善由葡萄酒代表的葡萄制成的酒精饮料的风味的新型组合物。 即，可用于改善由葡萄制成的含酒精饮料的风味的组合物，其中含有属于曲霉属，青霉属，根霉属，根霉属，塔拉霉菌属，高山被孢霉属，隐球菌属，微杆菌属，棒状杆菌属或溶胶球菌属的菌株的培养物， 生产二糖苷酶。
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