公开(公告)号：US20070154594A1

公开(公告)日：2007-07-05

申请号：US10584317

申请日：2004-12-21

申请人： Yoshihiro Okada ,  Makoto Kihara ,  Kazutoshi Ito

发明人： Yoshihiro Okada ,  Makoto Kihara ,  Kazutoshi Ito

IPC分类号： A23L1/10

CPC分类号： A23L7/20 ,  A23L7/152

摘要： A processing method is disclosed that provides food or food products which include high oligosaccharide contents by using malt of one or more of wheat, barley, oats and rye as a part of materials for the food or food products. It is possible to provide food or food products which include a high oligosaccharide like high functional oligosaccharide such as maltotriose, maltotetraose, maltopentaose and maltohexaose contents, not by adding the oligosaccharide itself but by using malt obtained by a germination step, in which step seed of one or more of wheat, barley, oats and rye as a part of materials for food or food products are soaked in water or hot water for a predetermined time.

摘要翻译： 公开了一种加工方法，其通过使用小麦，大麦，燕麦和黑麦中的一种或多种的麦芽作为食品或食品的材料的一部分来提供包括高寡糖含量的食品或食品。 可以提供包括高寡糖如麦芽三糖，麦芽四糖，麦芽五糖和麦芽六糖含量的高寡糖的食品或食品，而不是通过加入寡糖本身，而是使用通过发芽步骤获得的麦芽，其中步骤种子 一种或多种小麦，大麦，燕麦和黑麦作为食品或食品的一部分材料浸泡在水或热水中预定的时间。

公开(公告)号：US20070148317A1

公开(公告)日：2007-06-28

申请号：US10583869

申请日：2004-12-21

申请人： Makoto Kihara ,  Yoshihiro Okada ,  Kazutoshi Ito

发明人： Makoto Kihara ,  Yoshihiro Okada ,  Kazutoshi Ito

IPC分类号： A23L1/216

CPC分类号： A61K36/899 ,  A23L7/20 ,  A23L33/175 ,  A23L33/21 ,  A61K36/8998 ,  A61K2300/00

摘要： A processing method is disclosed that provides malt root of wheat, barley, oats and rye including lots of functional ingredients such as free amino acids or dietary fibers. In more detail, the processing methods provide food or food products, medical products and cosmetic products having high functionality, in which products are provided by processing malt root or extracting functional ingredients from malt root, then using the processed malt or the extracted products as a part of manufacturing materials of food or food products, medical products and cosmetic products. Functional ingredients such as free amino acids like GABA or dietary fibers like β-glucan can be increased by controlling the germination time appropriately, drying or roast-dry temperature appropriately, and both of time of germination and drying or roast-dry temperatures appropriately during soaking, germination and roast-dry processes of malt. Also, extracts of functional ingredients such as free amino acids like GABA or dietary fibers like β-glucan in the extract solution can be increased by optimizing the extraction temperature of malt root in the extract solvent. Therefore, using malt root and its extract obtained by performing the above controls as a part of manufacturing materials, food or food products, medical products and cosmetic products including lots of functional ingredients, and their processing methods can be provided.

摘要翻译： 公开了一种加工方法，其提供小麦，大麦，燕麦和黑麦的麦芽根，包括许多功能成分如游离氨基酸或膳食纤维。 更详细地说，加工方法提供具有高功能性的食品或食品，医疗产品和化妆品，其中通过加工麦芽根或从麦芽根提取功能成分提供产品，然后使用加工的麦芽或提取的产物作为 部分食品或食品，医疗产品和化妆品的制造材料。 功能成分如游离氨基酸如GABA或膳食纤维如β-葡聚糖可以通过适当控制发芽时间，适当干燥或烘干温度，以及在浸泡期间适当地发芽和干燥或烘干温度两者 ，麦芽的发芽和烘干过程。 此外，通过优化萃取溶剂中麦芽根的提取温度，可以提高功能成分如游离氨基酸如提取液中的GABA或膳食纤维如β-葡聚糖的提取物。 因此，可以提供通过进行上述控制而获得的麦芽根及其提取物作为制造材料的一部分，可以提供包括许多功能成分的食品或食品，医疗产品和化妆品以及它们的加工方法。

公开(公告)号：US20070148299A1

公开(公告)日：2007-06-28

申请号：US10583866

申请日：2004-12-21

申请人： Makoto Kihara ,  Yoshihiro Okada ,  Osamu Ishikawa ,  Kazutoshi Ito

发明人： Makoto Kihara ,  Yoshihiro Okada ,  Osamu Ishikawa ,  Kazutoshi Ito

IPC分类号： A21D10/00

CPC分类号： A23L33/175 ,  A21D2/38 ,  A21D13/04 ,  A21D13/40 ,  A21D13/60 ,  A23L7/109 ,  A23L7/13 ,  A23L7/152 ,  A23L7/197 ,  A23L7/20 ,  A23L33/105

摘要： Processing methods that provide food or food materials including high functional ingredients contents are disclosed. By using seeds of one or more of wheat, barley, oats and rye soaked in water or hot water, or the processed products of germinated barley or malt as food materials, without using functional ingredients like amino acids as additives, functional ingredients contents like GABA or targeted other free amino acids in foods are increased during the manufacturing process of foods. Also, for not only food or food products with processed products of one or more of wheat, barley, oats and rye but also food or food products with non-processed wheat, barley, oats and rye or food or food products with usual raw material of grains, it is provided that food or food products included high functional ingredients contents or their processing methods by controlling the manufacturing process of food or food products. By including processed product of one or more of wheat, barley, oats and rye like soaked products of malt or germinated barley or seeds of one or more of wheat, barley, oats and rye which are controlled with the germination day depending on the targeted free amino acids or dietary fibers to foods materials, free amino acids contents or GABA content can be increased during the fermentation process or the aging process of the manufacturing process of food or food products. As a result, food or food products including increased free amino acids and GABA contents without using amino acids or GABA as additives and their manufacturing processes are provided. Also, functional ingredients contents are increased by controlling temperature during the fermentation process or the aging process for manufacturing food or food products with non-processed barley like barley flour in usual materials of foods (not using processed products of one or more of wheat, barley, oats and rye), or food or food products with usual materials of grains.

公开(公告)号：US20070141216A1

公开(公告)日：2007-06-21

申请号：US10582397

申请日：2004-12-09

申请人： Makoto Kihara ,  Yoshihiro Okada ,  Osamu Ishikawa ,  Kazutoshi Ito

发明人： Makoto Kihara ,  Yoshihiro Okada ,  Osamu Ishikawa ,  Kazutoshi Ito

IPC分类号： A23L1/216

CPC分类号： A23L33/22 ,  A23L7/152 ,  A23L7/197 ,  A23L33/105 ,  A23L33/175 ,  A23V2002/00 ,  A23V2250/038 ,  A23V2250/064

摘要： It is intended to provide processed products of wheat, barley, oats and rye and its processing method, in which any functional ingredients are increased with balanced, and originally physical properties and quality that are demanded by inhibiting activity of an unnecessary enzyme are held. Depending on functional ingredients condition of targeted free amino acids like GABA or dietary fibers, by soaking process of seeds of wheat, barley, oats and rye, controlling germination days after soaking, controlling the drying temperature and controlling the gibberellin process, then wheat, barley, oats and rye, in which functional ingredients contents such as GABA, free amino acids and dietary fibers can be increased, can be obtained. Then, the extraction process from seeds of wheat, barley, oats and rye in controlled and the extraction method is suited for extracting the targeted functional ingredients like GABA and β-glucan. Thus, the method for increasing functional ingredients contents and processed products by its method can be provided. Therefore, foods comprising increased functional ingredients contents such as GABA and β-glucan can be provided by including wheat, barley, oats and rye or processed products of wheat, barley, oats and rye which has increased functional ingredients contents as raw material in foods.

摘要翻译： 旨在提供小麦，大麦，燕麦和黑麦的加工产品及其加工方法，其中任何功能成分均衡地增加，并且保持通过抑制不需要的酶的活性所要求的原始物理性质和质量。 根据目标游离氨基酸如GABA或膳食纤维的功能成分条件​​，通过浸泡小麦，大麦，燕麦和黑麦种子的过程，控制浸泡后的发芽日，控制干燥温度和控制赤霉素过程，然后小麦，大麦 燕麦和黑麦，其中可以增加诸如GABA，游离氨基酸和膳食纤维之类的功能成分含量。 然后，从控制的小麦，大麦，燕麦和黑麦的种子提取过程和提取方法适合提取目标功能成分如GABA和β-葡聚糖。 因此，可以提供通过其方法增加功能成分含量和加工产品的方法。 因此，可以通过包括小麦，大麦，燕麦，黑麦或小麦，大麦，燕麦和黑麦的加工产品，将功能成分含量增加为食品中的原料，从而提供包含功能成分含量增加的食品如GABA和β-葡聚糖的食品。

公开(公告)号：US5952489A

公开(公告)日：1999-09-14

申请号：US793599

申请日：1997-03-04

申请人： Yukio Okada ,  Naohiro Yoshigi ,  Kazutoshi Ito ,  Makoto Kihara

发明人： Yukio Okada ,  Naohiro Yoshigi ,  Kazutoshi Ito ,  Makoto Kihara

IPC分类号： C07K14/415 ,  C12N9/26 ,  C12N15/82 ,  C12N5/04 ,  A01H5/00 ,  C12N15/29

CPC分类号： C12N9/2422 ,  C07K14/415 ,  C12N15/8234 ,  C12N9/2425

摘要： The invention provides a promoter capable of expressing an introduced gene in plant seeds, a vector comprising said promoter, a method for producing transgenic plants through transformation of plants with said vector, and a transgenic plant as transformed with said vector.After a suitable foreign gene and a terminator are linked to the promoter, the resulting vector may be introduced into seeds of barley or other plants, thereby intentionally modifying the seeds and making the resulting seeds produce foreign substances therein.

摘要翻译： PCT No.PCT / JP96 / 01866 Sec。 371日期1997年3月4日 102（e）1997年3月4日PCT PCT 1996年7月5日PCT公布。 公开号WO97 / 02353 日期1997年1月23日本发明提供能够在植物种子中表达引入基因的启动子，包含所述启动子的载体，通过用所述载体转化植物产生转基因植物的方法，以及用所述载体转化的转基因植物。 在合适的外源基因和终止子与启动子连接之后，所得到的载体可以被引入大麦或其他植物的种子中，从而有意地修饰种子并使得到的种子在其中产生异物。

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。

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。

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。

公开(公告)号：US5272072A

公开(公告)日：1993-12-21

申请号：US784709

申请日：1991-10-30

申请人： Takafumi Kaneko ,  Kazutoshi Ito

发明人： Takafumi Kaneko ,  Kazutoshi Ito

IPC分类号： A01H1/00 ,  C12N5/10 ,  C12N13/00 ,  C12N15/09 ,  C12N15/12 ,  C12N15/82 ,  A01H1/04 ,  C12N5/00

CPC分类号： C12N15/8206

摘要： A transformed plant of Gramineae is prepared by culturing an anther of Gramineae in a callus induction medium and, at a stage immediately before the microspore begins to cause division or during the initial division, transducing a genetic substance into the microspore cell through a pore formed by a laser pulse thereby to express genetic information of the genetic substance.According to the present invention, it is unnecessary to prepare protoplast and therefore, time and operations for transformation can be greatly reduced. Since haploid cells are transformed, the character transduced is conveyed without separating at a later generation. In addition, difficulties in experiments between species and strains are minimized so that it is easy to apply the present invention to practical species. According to the present invention, large pores can be formed as compared to the electroporation method so that DNA or substances having a large molecular weight can be introduced.

摘要翻译： 通过在愈伤组织诱导培养基中培养禾本科的花药来制备禾本科的转化植物，并且在小孢子开始引起分裂之前或在初始分裂期间的阶段，通过以下形成的孔将遗传物质转移到小孢子细胞中： 激光脉冲，从而表达遗传物质的遗传信息。 根据本发明，不需要制备原生质体，因此可以大大降低转化的时间和操作。 由于单倍体细胞被转化，转运的字符在后一代被传送而不分离。 此外，物种和菌株之间的实验中的困难被最小化，从而易于将本发明应用于实际物种。 根据本发明，与电穿孔法相比，可以形成大孔，因此可以引入具有大分子量的DNA或物质。

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。