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257 条记录 (耗时 0.031 秒)

    Refined royal jelly
    81.
    发明申请
    Refined royal jelly 审中-公开
    精制皇家果冻

    公开(公告)号：US20060159834A1

    公开(公告)日：2006-07-20

    申请号：US10525157

    申请日：2003-09-04

    申请人： Takashi Shibuya ,  Shigeharu Fukuda ,  Toshio Miyake

    发明人： Takashi Shibuya ,  Shigeharu Fukuda ,  Toshio Miyake

    IPC分类号： A23K1/00

    CPC分类号： A61K8/64 ,  A23G9/38 ,  A23K20/10 ,  A23K50/40 ,  A23L21/20 ,  A23L33/11 ,  A23L33/15 ,  A23V2002/00 ,  A61K8/988 ,  A61Q19/00 ,  A23V2200/304

    摘要： The object of the present invention is to provide an allergen-reduced royal jelly, having less fear of causing allergic symptoms, obtained by reducing allergens and keeping the useful pharmacological actions of royal jelly, a process for producing the same, and its uses. The present invention solves the above object by providing an allergen-reduced royal jelly where the amount of water-soluble proteins is reduced to less than 50% (w/w) to the amount of total proteins; a process for producing the allergen-reduced royal jelly comprising the steps of separating a royal jelly into a precipitate and a supernatant comprising water-soluble proteins by adding water and centrifuging, collecting low molecular substances by eliminating high molecular substances comprising water-soluble proteins from the resulting supernatant using ultra-filtration or gel filtration chromatography, and mixing the resulting low molecular substances with the aforesaid precipitate; a composition comprising the allergen-reduced royal jelly; and the uses of the composition for foods, feeds, baits, pet foods, and cosmetics.

    摘要翻译： 本发明的目的是提供一种通过减少过敏原并保持蜂王浆的有用药理作用而获得的对过敏症状的恐惧较少的过敏原降低的蜂王浆，其制备方法及其用途。 本发明通过提供一种致敏剂降低的蜂王浆来解决上述目的，其中水溶性蛋白质的量降低到总蛋白质量的少于50％（w / w）; 一种生产降解过敏原的蜂王浆的方法，包括以下步骤：将蜂王浆分离成沉淀物，通过加入水分和离心分离含有水溶性蛋白质的上清液，通过除去含有水溶性蛋白质的高分子物质来收集低分子物质 所得上清液使用超滤或凝胶过滤层析，并将得到的低分子物质与上述沉淀物混合; 包含变应原降低的蜂王浆的组合物; 以及食品，饲料，饵料，宠物食品和化妆品组合物的用途。

    Method of reducing unpleasant taste and/or unpleasant odor
    82.
    发明申请
    Method of reducing unpleasant taste and/or unpleasant odor 审中-公开
    减少不愉快味道和/或不愉快气味的方法

    公开(公告)号：US20060134197A1

    公开(公告)日：2006-06-22

    申请号：US10540772

    申请日：2003-12-24

    申请人： Yukio Uchida ,  Kanou Takeuchi ,  Michio Kubota ,  Toshio Miyake

    发明人： Yukio Uchida ,  Kanou Takeuchi ,  Michio Kubota ,  Toshio Miyake

    IPC分类号： A61K9/20 ,  A23G3/00

    CPC分类号： A23L27/33 ,  A23L5/27 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2250/636

    摘要： The present invention has objects to provide a method of lowering the unpleasant taste and/or smell of compositions, and an agent for lowering unpleasant taste and/or smell. The objects are solved by providing a method of lowering unpleasant taste and/or smell, comprising a step of incorporating an saccharide derivative of α,α-trehalose in compositions; a composition with lowered unpleasant taste and/or smell, obtainable by the method; and an agent for lowering unpleasant taste and/or smell, comprising an saccharide derivatives of α,α-trehalose as an effective ingredients.

    摘要翻译： 本发明的目的是提供降低组合物的不愉快味道和/或气味的方法，以及降低不愉快味道和/或气味的药剂。 通过提供降低不愉快味道和/或气味的方法来解决目的，包括将α，α-海藻糖的糖衍生物掺入组合物中的步骤; 通过该方法获得的具有降低的不愉快味道和/或气味的组合物; 以及降低不愉快味道和/或气味的药剂，其包含α，α-海藻糖的糖衍生物作为有效成分。

    Process for producing high 2-O-&agr;-D-glucopyranosyl-L-ascorbic acid
    85.
    发明授权
    Process for producing high 2-O-&agr;-D-glucopyranosyl-L-ascorbic acid 有权
    生产高2-O-α-D-吡喃葡萄糖基-L-抗坏血酸的方法

    公开(公告)号：US06576446B2

    公开(公告)日：2003-06-10

    申请号：US09875963

    申请日：2001-06-08

    申请人： Hiroshi Yamasaki ,  Koichi Nishi ,  Toshio Miyake

    发明人： Hiroshi Yamasaki ,  Koichi Nishi ,  Toshio Miyake

    IPC分类号： C12P1944

    CPC分类号： C07H17/04

    摘要： Disclosed is a process for producing a high &agr;G-AA content product, which comprises the steps of: contacting a solution as a material solution, containing &agr;G-AA, L-ascorbic acid, and a saccharide(s), with an anion exchange resin packed in a column to adsorb the &agr;G-AA and L-ascorbic acid on the anion exchanger; washing the anion exchanger with water to remove the saccharide(s) therefrom; feeding to the column an aqueous solution, as an eluent, of an acid and/or a salt with a concentration of less than 0.5 N to fractionate a fraction rich in 2-O-&agr;-D-glucopyranosyl-L-ascorbic acid and a fraction rich in L-ascorbic acid; and collecting the former fraction.

    摘要翻译： 公开了一种制备高αG-AA含量产物的方法，其包括以下步骤：使含有αG-AA，L-抗坏血酸和糖的溶液与阴离子交换树脂接触 填充在柱中以吸附阴离子交换剂上的αG-AA和L-抗坏血酸; 用水洗涤阴离子交换剂以除去其中的糖类; 向柱中加入浓度小于0.5N的酸和/或盐的水溶液作为洗脱剂，以分级富含2-O-α-D-吡喃葡萄糖基-L-抗坏血酸的级分和 级分富含L-抗坏血酸; 并收集前一部分。

    Method for inhibiting trimethylamine formation
    86.
    发明授权
    Method for inhibiting trimethylamine formation 有权
    抑制三甲胺形成的方法

    公开(公告)号：US06576281B1

    公开(公告)日：2003-06-10

    申请号：US09213893

    申请日：1998-12-17

    申请人： Hiroto Chaen ,  Kazuyuki Oku ,  Toshio Miyake

    发明人： Hiroto Chaen ,  Kazuyuki Oku ,  Toshio Miyake

    IPC分类号： A23B708

    CPC分类号： A23L3/3562 ,  A23B4/20 ,  A23L17/00

    摘要： Disclosed are a method for inhibiting trimethylamine formation per se from raw fishery products by incorporating trehalose and/or maltitol, an agent having trehalose and/or maltitol as effective ingredients to inhibit trimethylamine formation per se from raw fishery products, and an edible fishery product with satisfactory flavor and taste obtained by using the method or the agent.

    摘要翻译： 公开了通过掺入海藻糖和/或麦芽糖醇，具有海藻糖和/或麦芽糖醇的试剂作为有效成分抑制来自原始渔业产品的三甲胺形成本身的原料渔产品的三甲胺形成本身的方法，以及具有 通过使用该方法或试剂获得令人满意的风味和味道。

    Hard candy with a relatively-high moisture and hardness, and process of the same
    87.
    发明授权
    Hard candy with a relatively-high moisture and hardness, and process of the same 有权
    硬糖具有较高的湿度和硬度，且工艺相同

    公开(公告)号：US06455096B1

    公开(公告)日：2002-09-24

    申请号：US09296650

    申请日：1999-04-23

    申请人： Naohiko Katagiri ,  Satoshi Iritani ,  Toshio Miyake

    发明人： Naohiko Katagiri ,  Satoshi Iritani ,  Toshio Miyake

    IPC分类号： A23G300

    CPC分类号： A23G3/48 ,  A23G3/04 ,  A23G3/362 ,  A23G3/42

    摘要： A hard candy with a relatively-high moisture and hardness, and process of the same. The levels of moisture and hardness are respectively from about 3.5% to about 10%, and at least 4.0 kg as a penetration strength when measured by a rheometer. The hard candy is characteristic of a relatively-high transparency, insubstantial stickiness to the teeth, and lesser stimulation to the teeth.

    摘要翻译： 硬糖具有较高的水分和硬度，且工艺相同。 当通过流变仪测量时，水分和硬度的水平分别为约3.5％至约10％，和至少4.0kg作为穿透强度。 硬糖具有相对高的透明度，对牙齿的非实质粘性以及对牙齿的较小刺激的特征。

    Kojibiose phosphorylase glucosyl-saccharides produced by transglycosylation
    88.
    发明授权
    Kojibiose phosphorylase glucosyl-saccharides produced by transglycosylation 有权
    通过转糖基化产生的糖基二糖磷酸化葡糖基糖

    公开(公告)号：US06204377B1

    公开(公告)日：2001-03-20

    申请号：US09281259

    申请日：1999-03-30

    申请人： Tomoyuki Nishimoto ,  Michio Kubota ,  Hiroto Chaen ,  Toshio Miyake

    发明人： Tomoyuki Nishimoto ,  Michio Kubota ,  Hiroto Chaen ,  Toshio Miyake

    IPC分类号： C07H100

    CPC分类号： A61K8/60 ,  A61K38/00 ,  A61Q11/00 ,  A61Q17/04 ,  A61Q19/02 ,  C12N9/1051 ,  C12P19/18

    摘要： A kojibiose phosphorylase which hydrolyzes kojibiose in the presence of an inorganic phosphoric acid to form D-glucose and &bgr;-D-glucose-1-phosphoric acid, forms kojibiose and an inorganic phosphoric acid from &bgr;-D-glucose-1-phosphoric acid, and catalyzes the transfer reaction of glucosyl group to other saccharides using &bgr;-D-glucose-1-phosphoric acid as a saccharide donor. The enzyme is obtainable from natural sources such as microorganisms of the genus Thermoanaerobium, and obtainable by recombinant technology. Kojibiose phosphorylase is used to transfer glucose from glucose-1-phosphate to acceptor saccharides to produce &agr;-D-glucosyl-1(1→5)-L-sorbose, kojibiosylglucose, kojibiosylglucoside and kojibiosylfructoside.

    摘要翻译： 在无机磷酸存在下水解曲霉糖以形成D-葡萄糖和β-D-葡萄糖-1-磷酸的曲霉糖磷酸化酶，从β-D-葡萄糖-1-磷酸形成曲酸和无机磷酸， 并使用β-D-葡萄糖-1-磷酸作为糖供体催化葡糖基转移至其他糖类。 该酶可从天然来源例如Thermoanaerobium属的微生物获得，可通过重组技术获得。 葡萄糖磷酸化酶用于将葡萄糖从葡萄糖-1-磷酸转移到受体糖以产生α-D-葡糖基-1（1-> 5）-L-山梨糖，茉莉基糖基葡萄糖，猕猴糖基葡萄糖苷和猕猴桃糖苷果糖苷。