公开(公告)号：US06589774B2

公开(公告)日：2003-07-08

申请号：US10062777

申请日：2002-02-05

申请人： Chiaki Saitoh ,  Atsushi Yashiro ,  Chikara Tokunaga ,  Kyoko Ozawa ,  Atsuko Yokoi ,  Nobuo Ogata ,  Hiroshi Katahira ,  Keiko Ochiai ,  Katsuhiko Ando

发明人： Chiaki Saitoh ,  Atsushi Yashiro ,  Chikara Tokunaga ,  Kyoko Ozawa ,  Atsuko Yokoi ,  Nobuo Ogata ,  Hiroshi Katahira ,  Keiko Ochiai ,  Katsuhiko Ando

IPC分类号： C12N120

CPC分类号： C12R1/15 ,  A23B7/10 ,  A23L27/24 ,  C12P17/04 ,  Y10S435/843

摘要： The present invention relates to a novel flavoring solution for making pickles having a flavor of foods pickled in rice bran paste (hereinafter referred to as a bran pickles flavoring solution), a clear bran pickles flavoring solution, processes for producing said solutions, a novel microorganism belonging to the genus Corynebacterium used for the production of said flavoring solutions, and a process for producing a solution containing a lactone wherein the lactone is selectively extracted from a culture of a lactone-producing microorganism. The present invention also relates to a novel bacterium of the genus Corynebacterium which has the ability to produce &ggr;-dodecalactone and/or &ggr;-dodecelactone and is useful for the production of said bran pickles flavoring solutions.

公开(公告)号：US07037672B2

公开(公告)日：2006-05-02

申请号：US10419095

申请日：2003-04-21

申请人： Chiaki Saitoh ,  Atsushi Yashiro ,  Chikara Tokunaga ,  Kyoko Ozawa ,  Atsuko Yokoi ,  Nobuo Ogata ,  Hiroshi Katahira ,  Keiko Ochiai ,  Katsuhiko Ando

发明人： Chiaki Saitoh ,  Atsushi Yashiro ,  Chikara Tokunaga ,  Kyoko Ozawa ,  Atsuko Yokoi ,  Nobuo Ogata ,  Hiroshi Katahira ,  Keiko Ochiai ,  Katsuhiko Ando

IPC分类号： C12P1/00

CPC分类号： C12R1/15 ,  A23B7/10 ,  A23L27/24 ,  C12P17/04 ,  Y10S435/843

摘要： The present invention relates to a novel flavoring solution for making pickles having a flavor of foods pickled in rice bran paste (hereinafter referred to as a bran pickles flavoring solution), a clear bran pickles flavoring solution, processes for producing said solutions, a novel microorganism belonging to the genus Corynebacterium used for the production of said flavoring solutions, and a process for producing a solution containing a lactone wherein the lactone is selectively extracted from a culture of a lactone-producing microorganism.The present invention also relates to a novel bacterium of the genus Corynebacterium which has the ability to produce γ-dodecalactone and/or γ-dodecelactone and is useful for the production of said bran pickles flavoring solutions.

公开(公告)号：US06368835B1

公开(公告)日：2002-04-09

申请号：US09463618

申请日：2000-01-28

申请人： Chiaki Saitoh ,  Atsushi Yashiro ,  Chikara Tokunaga ,  Kyoko Ozawa ,  Atsuko Yokoi ,  Nobuo Ogata ,  Hiroshi Katahira ,  Keiko Ochiai ,  Katsuhiko Ando

发明人： Chiaki Saitoh ,  Atsushi Yashiro ,  Chikara Tokunaga ,  Kyoko Ozawa ,  Atsuko Yokoi ,  Nobuo Ogata ,  Hiroshi Katahira ,  Keiko Ochiai ,  Katsuhiko Ando

IPC分类号： C12P1702

CPC分类号： C12R1/15 ,  A23B7/10 ,  A23L27/24 ,  C12P17/04 ,  Y10S435/843

摘要： A flavoring solution for making pickles having a flavor of foods pickled in rice bran paste, a clear bran pickles flavoring solution, processes for producing the flavoring solutions, a process for producing lactones which are essential components of the flavoring solutions, and a bacterium belonging to the genus Corynebacterium which is useful for producing a lactone are disclosed. The bacterium is preferably Corynebacterium sp. NK-1 (FERM BP-6329). The lactone is preferably a &ggr; lactone.

摘要翻译： 一种用于制作腌制腌制腌制腌渍腌制酱菜的澄清液，澄清麸酱调味剂溶液，调味剂生产方法，调味剂必需成分的内酯生产方法，以及属于 公开了可用于制备内酯的棒状杆菌属。 细菌优选为棒状杆菌属（Corynebacterium sp。）。 NK-1（FERM BP-6329）。 内酯优选为γ-内酯。

公开(公告)号：US06312919B1

公开(公告)日：2001-11-06

申请号：US09101327

申请日：1998-07-07

申请人： Chiaki Saitoh ,  Hideyo Kumazawa ,  Kazuo Aisaka ,  Toru Mizukami ,  Katsuhiko Ando ,  Keiko Ochiai ,  Ryoichi Katsumata ,  Kozo Ouchi

发明人： Chiaki Saitoh ,  Hideyo Kumazawa ,  Kazuo Aisaka ,  Toru Mizukami ,  Katsuhiko Ando ,  Keiko Ochiai ,  Ryoichi Katsumata ,  Kozo Ouchi

IPC分类号： C12P3300

CPC分类号： C12Y101/99001 ,  A23K20/189 ,  A23L5/25 ,  A23L13/48 ,  A23L15/25 ,  A23L17/65 ,  C12N9/0006 ,  C12P33/00

摘要： An enzymatic process is presented for reducing the cholesterol level of foods and feeds by converting the cholesterol therein to coprostanol which has a very low intestinal tract absorbability. Cholesterol in meat, egg, milk, seafood and cooked processed foods containing the same, or feeds for animals, poultry, and pisiculture can be reduced by the sequential action of three enzymes isolated from a eubacterium: cholesterol dehydrogenase, 4-cholesten-3-one dehydrogenase and coprostan-3-one dehydrogenase.

摘要翻译： 提出了一种酶法，用于通过将其中的胆固醇转化成具有非常低的肠道吸收性的coprostanol来降低食物和饲料的胆固醇水平。 肉，蛋，牛奶，海鲜和含有此类食物的熟化加工食品中的胆固醇或动物，家禽和养殖用饲料可以通过从真菌分离的三种酶的顺序作用来降低：胆固醇脱氢酶，4-胆甾醇-3- 一种脱氢酶和副雄甾-3-酮脱氢酶。

公开(公告)号：US06485931B2

公开(公告)日：2002-11-26

申请号：US09750692

申请日：2001-01-02

申请人： Chiaki Saitoh ,  Hideyo Kumazawa ,  Kazuo Aisaka ,  Toru Mizukami ,  Katsuhiko Ando ,  Keiko Ochiai ,  Ryoichi Katsumata

发明人： Chiaki Saitoh ,  Hideyo Kumazawa ,  Kazuo Aisaka ,  Toru Mizukami ,  Katsuhiko Ando ,  Keiko Ochiai ,  Ryoichi Katsumata

IPC分类号： C12P104

CPC分类号： C12Y101/99001 ,  A23K20/189 ,  A23L5/25 ,  A23L13/48 ,  A23L15/25 ,  A23L17/65 ,  C12N9/0006 ,  C12P33/00

摘要： According to the present invention, a process for producing a practical cholesterol-reduced substance by converting cholesterol contained in foods and feeds to coprostanol having very low intestinal tract absorbability by utilizing enzymatic action is provided. Cholesterol in a cholesterol-containing substance such as meat, egg, milk, seafood and cooked processed foods containing the same, or feeds for animals, poultry and pisciculture, and the like, can be treated with three kinds of enzymes which are a cholesterol dehydrogenase having an optimum pH in a neutral pH range and 4-cholesten-3-one dehydrogenase and coprostan-3-one dehydrogenase each having an optimum pH in a weak acidic range, or microbial cells containing the enzymes, for converting the cholesterol to coprostanol to reduce the amount of the cholesterol.

摘要翻译： 根据本发明，提供了通过利用酶作用将食品和饲料中所含的胆固醇转化为具有非常低肠吸收能力的丙泊酚的生产实用性降胆固醇物质的方法。含胆固醇的物质如肉， 鸡蛋，牛奶，海产品，含有该食品的熟化加工食品，动物，禽类和养殖用饲料等都可以用三种酶在中性pH范围内具有最佳pH值的胆固醇脱氢酶 - 胆固醇-3-酮脱氢酶和拮抗佐-3-酮脱氢酶，其各自具有弱酸性范围内的最佳pH，或含有酶的微生物细胞，用于将胆固醇转化为coprostanol以降低胆固醇的量。

公开(公告)号：US20060234320A1

公开(公告)日：2006-10-19

申请号：US10500251

申请日：2002-12-26

申请人： Masayuki Machida ,  Keietsu Abe ,  Katsuya Gomi ,  Kiyoshi Asai ,  Motoaki Sano ,  Taishin Kin ,  Hideki Nagasaki ,  Akira Hosoyama ,  Osamu Akita ,  Naotake Ogasawara ,  Satoru Kuhara ,  Chikara Tokunaga ,  Itaru Toda ,  Chiaki Saitoh ,  Akihiro Senoh

发明人： Masayuki Machida ,  Keietsu Abe ,  Katsuya Gomi ,  Kiyoshi Asai ,  Motoaki Sano ,  Taishin Kin ,  Hideki Nagasaki ,  Akira Hosoyama ,  Osamu Akita ,  Naotake Ogasawara ,  Satoru Kuhara ,  Chikara Tokunaga ,  Itaru Toda ,  Chiaki Saitoh ,  Akihiro Senoh

IPC分类号： G01N33/569 ,  C07H21/04 ,  C12P21/06 ,  C12N9/50 ,  C12N15/74 ,  C12N1/16

CPC分类号： C12N9/80 ,  C12N9/0022 ,  C12N9/48 ,  C12P21/06

摘要： The present invention provides DNA encoding novel pyroglutamyl peptidase derived from Aspergillus oryzae, pyroglutamyl peptidase which is produced by using the DNA, and a method for producing a protein lysate with a good flavor at a high hydrolysis rate.

摘要翻译： 本发明提供了编码来自米曲霉的新型焦谷氨酰肽酶的DNA，通过使用该DNA产生的焦谷氨酰肽酶，以及以高水解速率生产具有良好风味的蛋白质裂解物的方法。

公开(公告)号：US06777211B1

公开(公告)日：2004-08-17

申请号：US10019957

申请日：2002-01-07

申请人： Chiaki Saitoh ,  Yukiko Masuda ,  Atsushi Yashiro ,  Hiroki Ishiguro

发明人： Chiaki Saitoh ,  Yukiko Masuda ,  Atsushi Yashiro ,  Hiroki Ishiguro

IPC分类号： C12P1706

CPC分类号： C07C59/42 ,  C12P7/42 ,  C12P17/06

摘要： The process which comprises causing cells or a culture of a microorganism having the activity to introduce hydroxy into the [n-5]-position (n is an even number of 10 or more) and hydrogen into the [n-6]-position of a straight-chain fatty acid having n carbon atoms wherein at least the [n-6]-position is a double bond to make the [n-6]-position a single bond or a treated matter thereof to act on a straight-chain fatty acid having n carbon atoms wherein at least the [n-6]-position is a double bond or a composition containing the fatty acid to form an [n-5]-hydroxy fatty acid wherein the [n-6]-position is a single bond, causing cells or a culture of a microorganism having the activity to &bgr;-oxidize an [n-5]-hydroxy fatty acid wherein the [n-6 ]-position is-a single bond or a treated matter thereof to act on the formed [n-5]-hydroxy fatty acid, and recovering the formed &dgr;-lactones.

摘要翻译： 该方法包括使具有活性的细胞或微生物的培养物导入到[n-5] - 位置（n为偶数）或[ 具有n个碳原子的直链脂肪酸，其中至少[n-6] - 位是双键，以使[n-6] - 位成单键或其处理物作用于直链 具有n个碳原子的脂肪酸，其中至少[n-6] - 位是双键，或含有脂肪酸以形成[n-5] - 羟基脂肪酸的组合物，其中[n-6] - 位是 引起细胞或具有β-氧化[n-5] - 羟基脂肪酸的活性的微生物的细胞或培养物，其中[n-6] - 位是单键或其处理物以起作用 在形成的[n-5] - 羟基脂肪酸上，并回收形成的δ-内酯。

公开(公告)号：US07125575B2

公开(公告)日：2006-10-24

申请号：US10837784

申请日：2004-05-04

申请人： Kazutaka Uno ,  Chiaki Saitoh ,  Makoto Egi ,  Shoji Ago

发明人： Kazutaka Uno ,  Chiaki Saitoh ,  Makoto Egi ,  Shoji Ago

IPC分类号： C12C3/12 ,  A23L1/22

CPC分类号： C12H1/14 ,  A23L17/00 ,  A23L27/204 ,  A23L27/24 ,  A23L27/82 ,  C11B9/0061 ,  C12P7/42

摘要： The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a styrene structure and/or a reaction mixture produced by conducting an oxidation reaction of the phenol compounds having a styrene structure in the presence of oxygen to be present in the food. Also provided is a deodorizer comprising a polymer of phenol compounds having a styrene structure.

摘要翻译： 本发明提供一种从海产品，肉制品和蔬菜等食品中除去异味的有效方法，其包括使具有苯乙烯结构的酚化合物的聚合物和/或通过进行苯酚的氧化反应而产生的反应混合物 在氧气存在下存在于食品中的具有苯乙烯结构的化合物。 还提供了包含具有苯乙烯结构的酚化合物的聚合物的除臭剂。

公开(公告)号：US06893669B2

公开(公告)日：2005-05-17

申请号：US09826954

申请日：2001-04-06

申请人： Kazutaka Uno ,  Chiaki Saitoh ,  Makoto Egi ,  Shoji Ago

发明人： Kazutaka Uno ,  Chiaki Saitoh ,  Makoto Egi ,  Shoji Ago

IPC分类号： A23L5/20 ,  A23L17/00 ,  A23L27/00 ,  A23L27/20 ,  A23L27/24 ,  C11B9/00 ,  C12P7/42 ,  C12P17/04 ,  C12C3/12 ,  A23L1/22

CPC分类号： C12H1/14 ,  A23L17/00 ,  A23L27/204 ,  A23L27/24 ,  A23L27/82 ,  C11B9/0061 ,  C12P7/42

摘要： The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a styrene structure and/or a reaction mixture produced by conducting an oxidation reaction of the phenol compounds having a styrene structure in the presence of oxygen to be present in the food. Also provided is a deodorizer comprising a polymer of phenol compounds having a styrene structure.

摘要翻译： 本发明提供一种从海产品，肉制品和蔬菜等食品中除去异味的有效方法，其包括使具有苯乙烯结构的酚化合物的聚合物和/或通过进行苯酚的氧化反应而产生的反应混合物 在氧气存在下存在于食品中的具有苯乙烯结构的化合物。 还提供了包含具有苯乙烯结构的酚化合物的聚合物的除臭剂。

公开(公告)号：US20070190226A1

公开(公告)日：2007-08-16

申请号：US10560102

申请日：2004-06-10

申请人： Yuki Yamada ,  Masashi Ogasawara ,  Kaoru Hiroki ,  Chiaki Saitoh

发明人： Yuki Yamada ,  Masashi Ogasawara ,  Kaoru Hiroki ,  Chiaki Saitoh

IPC分类号： A23J1/00

CPC分类号： A23L27/21 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2250/0622 ,  A23V2250/064

摘要： The present invention relates to a body taste enhancer and a seasoning for food or drink which comprises a peptide having glycine and L-proline as the first and the second amino acids from the N-terminal, respectively, and having a molecular weight of 1000 or less, for example, a peptide consisting of an amino acid sequence represented by Gly-Pro-3Hyp, Gly-Pro-4Hyp, or Gly-Pro-Ala, as an active ingredient, and a method of enhancing body taste of food or drink which is characterized by adding the peptide, body taste enhancer or seasoning.

摘要翻译： 本发明涉及一种身体增味剂和食品或饮料调味料，其分别含有分别为1000或分子量为分子量为1000的甘氨酸和L-脯氨酸作为第一和第二氨基酸的肽， 例如，由Gly-Pro-3Hyp，Gly-Pro-4Hyp或Gly-Pro-Ala表示的氨基酸序列组成的肽作为活性成分，以及增加食物或饮料的身体味道的方法 其特征在于加入肽，身体增味剂或调味料。